Combining BN-PAGE and microscopy techniques to investigate pigment-protein complexes and plastid transitions in citrus fruit

Table 1 Gel compositions

	Sample gel	Gradient separation gel ^c
	4%	5%	13.5%
49.5% Acrylamide solution^a	0.121 mL	0.212 mL	0.573 mL
3 × Gel buffer^b	0.5 mL	0.7 mL	0.7 mL
75% Glycerin	0	0.14 mL	0.56 mL
Distilled water	0.86 mL	1 mL	0.22 mL
10% Ammonium persulfate	3 μL	2 μL	2 μL
N,N,N’, N’ Tetramethylethylendiamine	8 μL	6 μL	6 μL
Total volume	1.5 mL	2.06 mL	2.06 mL

^a49.5% Acrylamide solution: 24 g acrylamide, 0.75 g bisacrylamide, 50 mL H₂O. Store at RT
^b3 × Gel buffer: 1.5 M 6-aminocaproic acid/0.15 M Bis–Tris, pH 7.0. Store at 4 °C
^cGradient separation gel: Prepare 5%, 13.5% gradient acrylamide mixtures, and use a peristaltic pump to divide them into 5–13.5% linear acrylamide solution

ISSN: 1746-4811