does the egg yolk or egg white have protein
Yolk As stored food, yolks are often rich in vitamins, minerals, lipids and proteins. The proteins function partly as food in their own right, and partly in controlling the storage and supply of the other nutrients. For example, in some species the amount of yolk in an egg cell affects the developmental processes that follow fertilization. The yolk is not living cell material like protoplasm, but largely passive material, that is to say deutoplasm. The food material and associated control structures are supplied during oogenesis. Some of the material is stored more or less in the form in which the maternal body supplied it, partly as processed by dedicated non-germ tissues in the egg, while part of the biosynthetic processing into its final form happens in the oocyte itself.[1]
Western blot Since the membrane has been chosen for its ability to bind protein and as both antibodies and the target are proteins, steps must be taken to prevent the interactions between the membrane and the antibody used for detection of the target protein. Blocking of non-specific binding is achieved by placing the membrane in a dilute solution of protein – typically 3–5% bovine serum albumin (BSA) or non-fat dry milk (both are inexpensive) in tris-buffered saline (TBS) or I-Block, with a minute percentage (0.1%) of detergent such as Tween 20 or Triton X-100. Although non-fat dry milk is preferred due to its availability, an appropriate blocking solution is needed as not all proteins in milk are compatible with all the detection bands.[12] The protein in the dilute solution attaches to the membrane in all places where the target proteins have not attached. Thus, when the antibody is added, there is no room on the membrane for it to attach other than on the binding sites of the specific target protein. This reduces background in the final product of the western blot, leading to clearer results, and eliminates false positives.