**Figure 3.** Fig. 2. Gel-like images of the lentil protein sources under non-reducing and reducing conditions obtained from Bioanalyzer using an Agilent 80 + protein chip.

Descripción

Gel-like electrophoresis images compare the protein molecular weight distribution of lentil protein sources under reducing and non-reducing conditions, revealing the impact of processing methods on protein subunit composition.

Figure 3

Micrograph

476 × 484px · 19,3 KB

Source Paper

Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing.

Food chemistry: X (2021)

PMID: 33851134

DOI: 10.1016/j.fochx.2020.100112

Cite This Figure

![Figure 3: Gel-like electrophoresis images compare the protein molecular weight distribution of lentil protein sources under reducing and non-reducing conditions, revealing the impact of processing methods on protein subunit composition.](https://pdfs.citedhealth.com/figures/33851134/109.png)

> Source: Marcel Skejovic Joehnke et al. "Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein i." *Food chemistry: X*, 2021. PMID: [33851134](https://pubmed.ncbi.nlm.nih.gov/33851134/)

<figure>
  <img src="https://pdfs.citedhealth.com/figures/33851134/109.png" alt="Gel-like electrophoresis images compare the protein molecular weight distribution of lentil protein sources under reducing and non-reducing conditions, revealing the impact of processing methods on protein subunit composition." />
  <figcaption>Figure 3. Gel-like electrophoresis images compare the protein molecular weight distribution of lentil protein sources under reducing and non-reducing conditions, revealing the impact of processing methods on protein subunit composition.<br>  Source: Marcel Skejovic Joehnke et al. "Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein i." <em>Food chemistry: X</em>, 2021. PMID: <a href="https://pubmed.ncbi.nlm.nih.gov/33851134/">33851134</a></figcaption>
</figure>

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