Electrophoresis of Saliva in Starch Gel

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Abstract
Starch gel prepared in an aqueous buffer containing urea was found to be a satisfactory medium for electrophoresis of salivary proteins. The gel was prepared by heating a mixture of 150 g soluble starch, 480 g urea, 50 ml buffer (1.0[image] in formic acid, 0.20[image] in NaOH), and 550 ml water. The final pH was 3.9. Concentrated samples of parotid saliva and extraparotid saliva were subjected to electrophoresis in this system. The urea content of the gel appeared to eliminate interaction among the salivary proteins and permit good resolution of the components of the mixtures. Several distinct zones were resolved in samples of each type of saliva, and qualitative as well as quantitative differences could be detected in samples from different individuals.

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