Fig. 2.

Two-dimensional paper electrophoresis of PA-sugar chains. An artificial mixture of PA-sugar chains was first separated by electrophoresis at pH 5.0 according to their molecular size. For the second dimension, PA-sugar chains were separated by borate electrophoresis according to binding ability of borate ions and sugar chains. After electrophoresis separated PA-sugar chains were visible under a UV-lamp. (Reprinted with slight modification from Biochem. Biophys. Res. Commun. 85, Hase S. et al. 257. Copyright (1978), with permission from Elsevier.)