The in-gel digestion is part of the sample preparation for the mass spectrometric identification of proteins in course of proteomic analysis. The method was introduced 1992 by Rosenfeld. Despite innumerable modifications and improvements the basic elements of the procedure remain largely unchanged.
The in-gel digestion primarily comprises the four steps destaining, reduction and alkylation (R&A) of the cysteines in the protein, proteolytic cleavage of the protein and extraction of the generated peptides.
Read more about In-gel Digestion: Destaining, Reduction and Alkylation (r&a), In-gel Digestion, Extraction, Critical Considerations and Actual Trends, Commercial Implementations
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