2.2.5. Protein Profile

The electrophoretic protein banding pattern of faba bean leaves. 0.2 g were extracted with 1 mL of protein bufferand kept in the freezer overnight and then vortexed for 15 s and centrifuged at 5000 rpm at 4 ◦C for 15 min. Then, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS–PAGE) was performed [42], The molecular weight of the isolated proteins was estimatedusing standard molecular weight markers (standard protein markers, 35–320 kDa; Sigma, St. Louis, MO, USA). The protein bands were stained with silver nitrate following the method described by Sammons et al. [43].
