An overloading of the gel with a soluble protein creates a semicircular band of this protein (e. g. in the marker lane of the image at 66 KDa), allowing other proteins with similar molecular weights to be covered.
Like arrowroot, tapioca also comes from the root of a plant, however, in this case it is the root of the Cassava plant. It is ground into powdered form and is often referred to as tapioca flour.
The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of AP flour is about 10-11%.When you're making cakes, you want to use a flour that's lower in protein.he primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of AP flour is about 10-11%.