Preparation of inexpensive, pre-stained molecular weight marker using proteins isolated from chicken egg for SDS PAGE and Western blot application

Abstract

Molecular weight markers, which are utilized in protein chemistry applications, including gel filtration chromatography, SDS-PAGE, and Western blotting, determine the molecular weight of distinct proteins that have been separated. These markers act as standards and are made of a variety of differently sized proteins that lie within a wide range of sizes corresponding to known molecular weights. They are indispensable tools in techniques such as protein analysis and characterization, as they may be used to estimate the approximate molecular weight of unknown proteins by comparing their movement pattern on the gel to established standards. Molecular weight markers can be obtained from multiple sources. There are many ways to obtain molecular weight markers, such as recombinant expression from organisms such as E. coli or mammalian cells as well as purification of proteins from organisms such as E. coli, bovine plasma, porcine muscle, and bovine milk. Moreover, the chicken egg white and egg yolk consist of proteins of varying molecular weights. This study aims to employ cost effective natural products such as chicken egg to create easily developed, reasonably priced protein markers with molecular weights that range from 250 to 14 kDa.