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. Author manuscript; available in PMC: 2019 Jan 22.
Published in final edited form as: Mol Nutr Food Res. 2013 Jan 24;57(3):536–544. doi: 10.1002/mnfr.201200612

Figure 2.

Figure 2

Analysis of reduced ovomucoid (OVO) in fresh and old egg white. (A) Egg white derived from new and old eggs was separated by SDS-PAGE under nonreducing conditions and stained by Coomassie and (B) free thiol groups of reduced OVO were detected by addition of fluorescence-labeled probe to egg white. Proteins labeled with the probe were visualized using a UV-transilluminator.