title: [High voltage electrophoresis in starch gel of sarcoplasmatic and myofibrillar proteins of animal skeletal muscles].
abstract: The procedure for cooling starch gel during high voltage electrophoresis (voltage gradient 30-35 v/cm) of proteins of skeletal muscles of animals has been developed. In cooling the gel cuvette by ethanol of 15 divided by -20 degrees and -35 divided by -40 degrees C during electrophoresis in interrupted buffer systems of sarcoplasmatic and myofibrillar proteins the temperature of the gel plate does not exceed 26 degrees C in the most important sites. This allows heat denaturation of proteins during their separation.
mesh_terms: D000818:Animals; D004592:Electrophoresis, Starch Gel; D009124:Muscle Proteins / Q000032:analysis*; D009132:Muscles / Q000032:analysis; D009210:Myofibrils / Q000032:analysis*; D012519:Sarcoplasmic Reticulum / Q000032:analysis*
chemical_list: D009124:Muscle Proteins
vernacular_title: Vysokovol'nyi elektroforez v krakhmal'nom gele sarkoplazmaticheskikh i miofibrilliarnykh belkov skeletnykh myshts zhivotnykh