starch gel

Forty years ago, he invented starch gel electrophoresis, a discovery that allowed researchers to separate proteins quickly and easily.

The purity of the subfractions was checked by aluminium lactate starch gel electrophoresis.

(1957) Histochemical demonstration of enzymes separated by zone electrophoresis in starch gels.

This process is also responsible for the staling, hardening of bread and the water layer on top of a starch gel (syneresis (chemistry)).

Amino-acid substitutions were identified that predicted pI values for the alleles that correlated with their mobility on starch gels (Figure 1).

Zone electrophoresis found widespread application in biochemistry after Oliver Smithies introduced starch gel as an electrophoretic substrate in 1955.

Likewise, Brewer (1967) identified a protein that later became known as superoxide dismutase as an indophenol oxidase by protein analysis of starch gels using the phenazine-tetrazolium technique.

Starch gel (and later polyacrylamide and other gels) enabled the efficient separation of proteins, making it possible with relatively simple technology to analyze complex protein mixtures and identify minute differences in related proteins.

While Lathe and Ruthven used starch gels as the matrix, Jerker Porath and Per Flodin later introduced dextran gels; other gels with size fractionation properties include agarose and polyacrylamide.

John Scott Award While Lathe and Ruthven used starch gels as the matrix, Jerker Porath and Per Flodin later introduced dextran gels;Porath, J and Flodin, P (1959) Gel filtration: A method for desalting and group separation.