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Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis

Fig. 2

Comparative maps of protein profile from grains of two Brazilian cowpea (Vigna unguiculata) cultivars. (A) BRS Aracê and (I) BRS Itaim. (A1) and (I1) without Clean-up; (A2) and (I2) with Clean-up. 250 μg of proteins were separated using 13 cm linear IEF, pH 4–7 IPG strips for the first dimension and 125 g L.1 SDS-PAGE gels for the second dimension. Gels were stained with Coomassie Brilliant Blue G-250

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