Fig. 3
From: Biochemical and proteomic analysis of soybean sprouts at different germination temperatures
2-DE gel analysis of proteins extracted from soybean sprouts. Proteins were separated in the first dimension using an IPG strip pH 4.0–7.0 and in the second dimension on a 12 % SDS-PAGE. a Representative 2-DE gel of proteins from Pungwon sprouts germinated at 20 °C. b Representative 2-DE gel of proteins from Pungwon sprouts germinated at 25 °C. Distinct protein spots detected on the 2-DE gels are marked by arrows