Samples of 250 μg of milk protein solubilized in a rehydration buffer provided in the
ReadyPrep 2-D Starter Kit (Bio-Rad Laboratories, Hercules, CA, USA) were loaded onto pH gradient 11 cm IPG gel strips (pH 4–7 for casein proteins and pH 3–10 for β-Lg; Bio-Rad Laboratories, Hercules, CA, USA), by passive rehydration for 4 h and active rehydration for 10 h at 50 V. Isoelectric focusing of the strips was performed using the
Protean IEF Cell (Bio-Rad Laboratories, Hercules, CA, USA) at 20 °C using a 3 step protocol (250 V, 20 min and linear ramp; 8,000 V, 2.5 h, linear ramp and 8,000 V; 2.5 h, 20–30 kV-h, rapid ramp). The strips were equilibrated for 10 min each in equilibration buffer I and II provided in the
ReadyPrep 2-D Starter Kit and finally in Tris-glycine-SDS running buffer. The equilibrated strip and the molecular weight marker Precision Plus Protein Standard Plug were added to the top of a Criterion TGX Stain-Free Precast IPG + 1Well Gel, overlaid with agarose and resolved in two dimensions. After 2-DE gel imaging, the gels were further subjected to western blot analysis, performed in the same conditions described in the previous section.
Geicu O.I., Stanca L., Dinischiotu A, & Serban A.I. (2018). Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions. Scientific Reports, 8, 12869.