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. 2021 Mar 10;10(3):583. doi: 10.3390/foods10030583

Figure 5.

Figure 5

Raw soluble protein extracts from chickpea seeds subjected to in vitro protein digestibility with and without thermal treatment (boiling). (a), SDS-PAGE profiles of extracts collected in 2017 (a) and 2018 (b). Lanes 1 and 2, 3 and 4, 5 and 6, 7 and 8, extracts after thermal treatment (0, 30, 60 and 120 min, respectively). (b), SDS-PAGE profile of mixture extracts from seeds collected in 2017/2018 subjected to pepsin treatment. Lanes 1, 3, 5 and 7 boiled samples for 0, 30, 60 and 120 min without subsequent pepsin treatment. Lanes 2, 4, 6 and 8, boiled samples for 0, 30, 60 and 120 min with subsequent pepsin treatment (60 min). (c), SDS-PAGE profile of extracts subjected to trypsin or chymotrypsin treatment. Lanes 1, 2, 3, and 4, extracts after boiling (0, 30, 60 and 120 min; respectively), pepsin pretreatment (60 min) and subsequent trypsin treatment (60 min). Lanes 5, 6, 7 and 8, extracts after boiling (0, 30, 60 and 120 min; respectively), pepsin pretreatment (60 min) and subsequent chymotrypsin treatment (60 min). M, molecular weight markers. SDS-PAGE was carried out in 15% polyacrylamide separating gel under reducing conditions.