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. 2019 Jun 25;11(6):1432. doi: 10.3390/nu11061432

Figure 2.

Figure 2

Non-reducing SDS-PAGE image of soluble BLG heated and glycated in a wet system (W) and in a dry system (D), respectively in the absence of lactose or in the presence of lactose (La) and at either high temperatures (HT) or low temperatures (LT). Gels were stained with QTM Emerald 300 staining for glycoproteins (EM) and Coomassie staining (CM) for total protein staining.