Abstract
SEPARATION of complex protein mixtures can be achieved by electrophoresis in starch gel1–3, the resolving power of which can be further increased by substituting for the routinely employed borate buffer a discontinuous system of buffers4,5. Smithies has recently improved the resolution by applying serum directly into wells cast in the gel and performing the electrophoresis with the gel in the vertical position6.
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References
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POULIK, M. Separation of Prealbumins by Starch Gel Electrophoresis. Nature 184, 1067–1068 (1959). https://doi.org/10.1038/1841067a0
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DOI: https://doi.org/10.1038/1841067a0
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