Sarah and I are working on running an egg white on a gel for our Project 2. We are learning about which mixture of proteins are in an egg white, mimicking this mixture via stock proteins, and running it alongside a real egg white. Last Friday we ran the egg white “quick and dirty”– i.e., we only strained the egg white through cheese cloth and added loading buffer.
Not a huge surprise– it didn’t show up that well. Now we’re working on finding a way to extract soluble proteins from the egg. Hopefully we can extract these proteins from our egg whites and get a successful run. From there, we will compare the protein composition of cage-free organic eggs versus conventionally raised eggs.