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Preparation of Crude Extracts From Sorghum Leaves
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Protein extracts were obtained by grinding 0.2 g fresh weight of leaf tissue using sand and 1 ml of extraction buffer containing: 0.1 M Tris–HCl buffer (pH 7.5), 20% (v/v) glycerol, 1 mM EDTA, 10 mM MgCl2, 14 mM β-mercaptoethanol, 1 mM PMSF, 10 μg mL-1 leupeptin. The homogenate was centrifuged at 12,000 g for 2 min. The supernatant was removed and used as a clarified protein extract.
Copyright and License information: ©2019 Gandullo, Monreal, Álvarez, Díaz, García-Mauriño and Echevarría.
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