Fig. 1
From: Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides
Western blot analysis. Water/salt soluble extracts obtained from control doughs (D), without bacterial inoculum, and sourdoughs (S), started with selected lactic acid bacteria, made with Italian legume flours, were used. A lunasin polyclonal primary antibody was used. Before electroblotting, the electrophoretic separation was obtained by Tris-Tricine SDS-PAGE. Image was performed using the VersaDoc Imaging System (Bio-Rad). Synthetic lunasin (L) was included in the analysis. The correspondence of the legume flour abbreviations is reported in Table 1