Figure 1.
Mature leaves of six perennial plants.
Table 1.
Protein concentrations obtained from two protein sample preparation methods (µg/µL).
Figure 2.
Two-dimensional electrophoretogram of proteins from mature leaves of grape.
The sample loading amount was 150 µg/strip; IPG strip used was pH 4–7, 17 cm, linear; 12% polyacrylamide gel. a. Method a; b. Method B. a1–a4, b1–b4 show the different areas between gel a and gel b.
Figure 3.
Two-dimensional electrophoretogram of proteins from mature leaves of plum.
The sample loading amount was 150 µg/strip; IPG strip used was pH 4–7, 17 cm, linear; 12% polyacrylamide gel. a. Method A; b. Method B. a1–a4, b1–b4 show the different areas between gel a and gel b.
Figure 4.
Two-dimensional electrophoretogram of proteins from mature leaves of peach.
The sample loading amount was 150 µg/strip; IPG strip used was pH 4–7, 17 cm, linear; 12% polyacrylamide gel. a. Method A; b. Method B. a1–a4, b1–b4 show the different areas between gel a and gel b.
Figure 5.
Two-dimensional electrophoretogram of proteins from mature leaves of pear.
The sample loading amount was 150 µg/strip; IPG strip used was pH 4–7, 17 cm, linear; 12% polyacrylamide gel. a. Method A; b. Method B. a1–a4, b1–b4 show the different areas between gel a and gel b.
Figure 6.
Two-dimensional electrophoretogram of proteins from mature leaves of orange.
The sample loading amount was 150 µg/strip; IPG strip used was pH 4–7, 17 cm, linear; 12% polyacrylamide gel. a. Method A; b. Method B. a1–a4, b1–b4 show the different areas between gel a and gel b.
Figure 7.
Two-dimensional electrophoretogram of proteins from mature leaves of ramie.
sample loading amount was 150 µg/strip; IPG strip used was pH 4–7, 17 cm, linear; 12% polyacrylamide gel. a. Method A; b. Method B. a1–a4, b1–b4 show the different areas between gel a and gel b.
Table 2.
Spot numbers detected in the two protein sample preparation methods.