My sample is mechanically deboned chicken meat (MDM). I am extracting proteins with alcali solubilization and acid precipitation at isoelectric point. I am using 12% seperating and 5% stacking gels. I am taking 3g sample and adding on 27g sample buffer, then homogenizing with ultraturrax at 10-15.000 rpm for 2 min, and then filtering from 0.45 micron before putting sample in a boiling water bath. I analysed a yoghurt sample and this problem has never seen, and bands were successfully determined. What is the problem for my sample? How can I solve this problem? Please help.

Thank you... 

More Furkan Türker Sarıcaoğlu's questions See All
Similar questions and discussions