Figure 5. Heat-induced aggregation of βL- and γ-crystallin

A: βL-Crystallin (0.3 mg/ml) from control (C), food restriction (FR), protein restriction (PR) and vitamin restriction (VR) group in 50 mM phosphate buffer, pH 7.2 was incubated at 65 °C in a spectrophotometric cell using a circulating water bath. Online light scattering was measured at 400 nm. Data are average of three separate lens extracts carried out in duplicate. B: γ-Crystallin (0.3 mg/ml) from control (C), food restriction (FR), protein restriction (PR) and vitamin restriction (VR) group in 50 mM phosphate buffer, pH 7.2 was incubated at 65 °C in a spectrophotometric cell using a circulating water bath. Online light scattering was measured at 400 nm. Data are average of three separate lens extracts carried out in duplicate.