Fig. 3. Enterokinase treatment of MBP-TbGpi8. Enterokinase cleavage was carried out using an enzyme:MBP-TbGpi8 ratio of 1:50 (w/w) in 50 mM Tris/HCl buffer at pH 8.0 and room temperature for 8 hours. The cleavage mixture was run through an amylose column to remove MBP or MBP-linked proteins. Samples were analysed by SDS/PAGE. Lane 1, purified MBP-TbGpi8 after the first run of amylose column (Coomassie staining); lane 2, flow-through of the amylose column after enterokinase treatment of the fusion protein; lane 3, proteins eluted from the amylose column using 10 mM maltose; lanes 2 and 3, silver staining.