Abstract
There are no established standard operational procedures of centrifugation for protein separation. Centrifugation at 10,000 g separates ≥30 kDa salivary proteins. The aim of this study is to determine the effect of centrifugation at 7,000 g, 8,000 g, and 9,000 g on the salivary protein profile and the frequency of ≥30 kDa salivary proteins. Post-centrifuged salivary supernatant was analyzed using SDS-PAGE. An increased centrifugation speed resulted in the decreased frequency of ≥30 kDa salivary protein emergence. Each centrifugation speed resulted in a different protein profile. Centrifugation at 7,000 g, 8,000 g, and 9,000 g influences the frequency of salivary protein emergence and protein profiles ≥30 kDa.
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