Free Access
Table II.
Experimental design.
| Serial | Heating time | Holding time | Step | Markers analysed | |
|---|---|---|---|---|---|
| Control | 0 | 0 | / | 1, 2, 3, 4, 5 | |
| Heating | 0.6–1.42 min (50 → 140 °C) | / | 10 °C | 1, 2 | |
| Holding | 100 °C | 1.15 min | 0–10 min | 0.5–1 min | 1, 2, 5 |
| 110 °C | 1.22 min | 0–10 min | 0.25–2 min | 1, 2, 3, 4, 5 | |
| 120 °C | 1.29 min | 0–5 min | 0.25–0.5 min | 1, 2, 5 | |
| 130 °C | 1.36 min | 0–3 min | 0.17–0.25 min | 1, 2, 3, 4, 5 | |
| 140 °C | 1.42 min | 0–3 min | 0.17–0.25 min | 1, 2, 5 | |
1, proteins; 2, FAST index; 3, furosine; 4, CML; 5, colour.