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Fig. 4 | Food Production, Processing and Nutrition

Fig. 4

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

Fig. 4

Representative maps of protein profile from grains of four Brazilian cowpea (Vigna unguiculata) cultivars. (A) BRS Aracê, (I) BRS Itaim, (P) BRS Pajeú, and (X) BRS Xiquexique. 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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