New application of SDS-PAGE to protein analysis using low-concentration SDS in the extraction medium

Key Points

• To investigate the effects of low-concentration SDS in protein extraction and analyze thermal denaturation in various vertebrate samples.
• Extracted proteins from chicken and salmon eggs using 0.1% SDS solution.
• Analyzed samples using SDS-PAGE after low-speed centrifugation.
• Compared heating methods on vertebrate muscle tissues before and after heating.
• In salmon eggs, protein bands diminished from 40°C to 80°C but increased again at 90°C and 100°C due to collagen solubilization.
• In muscle comparison, 100°C heating showed differences in rainbow trout and bullfrog, while other species showed reduced bands above 60°C, indicating stronger binding due to connective tissue.