Polyacrylamide gel electrophoresis (PAGE) is commonly taught in undergraduate laboratory classes as a traditional method to analyze proteins. An experiment has been developed to teach these basic protein gel skills in the context of gluten protein isolation from various types of wheat flour. A further goal is to relate this technique to current mass spectrometry-based proteomic analysis techniques. Gluten proteins serve as particularly good experimental systems for the undergraduate classroom given the low cost of their sources and the current widespread public interest in gluten-free diets and Celiac-Sprue disease. The experiment set also can serve as preliminary data for student-written original research proposals and be the basis for a discussion of how scientific topics are presented in public forums. This experiment can also be readily adapted to a range of audiences and facilities.
Bibliographical noteFunding Information:
The authors would like to thank the Fall 2013 and Fall 2014 H111/H112 classes as well as the Spring 2015 C487 lab associate instructors and students for their participation in this experiment. We would especially like to thank C. E. Dann III for his helpful suggestions on the lab handout. This material is based in part upon work supported by the National Science Foundation under CHE-1362213.
© 2015 The American Chemical Society and Division of Chemical Education, Inc.
Copyright 2016 Elsevier B.V., All rights reserved.
- Hands-On Learning/Manipulatives
- Inquiry-Based/Discovery Learning
- Laboratory Instruction
- Mass Spectrometry
- Upper-Division Undergraduate