information:filtering, information:classification, structural:reformatting, stylistic:style_transfer
Sample preparation

During sample preparation, the sample buffer, and thus SDS, is added in excess to the proteins, and the sample is then heated to 95 °C for five minutes, or alternatively 70 °C for ten minutes. Heating disrupts the secondary and tertiary structures of the protein by disrupting hydrogen bonds and stretching the molecules. Optionally, disulfide bridges can be cleaved by reduction. For this purpose, reducing thiols such as β-mercaptoethanol (β-ME, 5% by volume), dithiothreitol (DTT, 10–100 millimolar), dithioerythritol (DTE, 10 millimolar), tris(2-carboxyethyl)phosphine or tributylphosphine are added to the sample buffer. After cooling to room temperature, each sample is pipetted into its own well in the gel, which was previously immersed in electrophoresis buffer in the electrophoresis apparatus.