Figure 3.

SDS-PAGE analysis of protein extracted from oat Belinda flour. Oat proteins (total protein – TP) and its fractions (albumin – Alb, globulin – Glo, prolamin – Pro, glutelin – Glu) were extracted by employing solvent solubilization. Samples from the Belinda cultivar and two different harvests were used (LT20-Bel and LT21-Bel). Two different solvents were used for albumin extraction: ultra-pure deionized water (Standard protocol) or 50 mM Tris-HCl pH 8.5 (Tris-HCl protocol). The gel used had a 8–16% polyacrylamide gradient and was stained with Coomassie. Molecular weight marker is shown as kDa on the left side.