An overloading of the gel with a soluble protein creates a semicircular band of this protein (e. g. in the marker lane of the image at 66 KDa), allowing other proteins with similar molecular weights to be covered.
Like arrowroot, tapioca also comes from the root of a plant, however, in this case it is the root of the Cassava plant. It is ground into powdered form and is often referred to as tapioca flour.
Tapioca is the bleached and extracted starch of the cassava root, while cassava flour is made from the entire root. Cassava flour is still low in fiber, calories, fat and protein but has more vitamin C than tapioca flour. (5) Both products are suitable if youâre giving up gluten and are unlikely to trigger allergies.