Effects of the Varietal Diversity and the Thermal Treatment on the Protein Profile of Peanuts and Hazelnuts

Figure 2

Typical electrophoretic profile of raw and roasted samples extracted with Tris·Cl and urea-TBS buffers (SDS-PAGE, 15% acrylamide gel). (a) Comparison of peanut protein profiles extracted with Tris·Cl and urea-TBS. (b) Comparison of hazelnut protein profiles extracted with Tris·Cl and urea-TBS. The first lane refers to protein markers (mk) for molecular weight reference.

(a)

(b)