Abstract
Starch gel is one of a wide variety of supporting media that can be used for horizontal zone electrophoresis. Such gels are prepared by heating and cooling a quantity of partially hydrolyzed starch in an appropriate buffer solution. The choice of buffer is somewhat empirical and a wide variety of compositions have been used successfully.
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References
Smithies, O. (1955) Zone electrophoresis in starch gels: group variations in the serum proteins of normal adults. Biochem. J. 61, 629–641.
Wraxall, B. G. D., and Culliford, B. J. (1968) A thin-layer starch gel method for enzyme typing of bloodstains. J. Forensic Sci. Soc. 8, 81–82.
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© 1984 Humana Press
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Divall, G.B. (1984). Starch Gel Electrophoresis of Proteins. In: Walker, J.M. (eds) Proteins. Methods in Molecular Biology™, vol 1. Humana Press. https://doi.org/10.1385/0-89603-062-8:97
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DOI: https://doi.org/10.1385/0-89603-062-8:97
Publisher Name: Humana Press
Print ISBN: 978-0-89603-062-6
Online ISBN: 978-1-59259-488-7
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