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. 2011 Nov 9;6(11):e27193. doi: 10.1371/journal.pone.0027193

Figure 2. SDS-PAGE – profile of three batches of raw kidney bean extract Kb1, Kb2 and Kb3 (lane 1, 2, 3 respectively), kidney bean boiled for 15 min at 121°C (lane 4) and boiled at 100°C for 15, 30, 45 and 60 min (lanes 5–8) stained with Coomassie brilliant blue.

Figure 2

M: molecular weight markers.