Use of cross-linked hydrolysed starch in gel electrophoresis

✍ Scribed by O. Markovič; Ǐ. Kuniak

• Publisher: Elsevier Science
• Year: 1974
• Tongue: English
• Weight: 505 KB
• Volume: 91
• Category: Article
• ISSN: 1873-3778
• DOI: 10.1016/s0021-9673(01)97969-5

✦ Synopsis

A gel prepared from cross-linked hydrolysed starch preserves the optimal electrophoretical separation properties and exhibits better mechanical features than those of hydrolysed starch. Its improved mechanical strength and elasticity make it more suitable for slicing and for multiple simultaneous detections of the same sample.