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. 2022 Oct 20;11(20):3272. doi: 10.3390/foods11203272

Figure 2.

Figure 2

SDS-PAGE of proteins from quinoa flours: WQ: white quinoa, and WQG48: germinated 48 h (A). RQ: red quinoa, and RQG24: germinated 24 h (B). Protein extracted in buffer pH = 8 (B), buffer pH = 8 with 2% w/v SDS (B + SDS) and buffer pH = 8 with 2% w/v SDS and 0.5% w/v DTT (B + SDS + DTT).