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.