Gels: For RNase B gels, 20 µg of RNase B was mixed with 1 µg of PNGase F and one of four reaction buffers (water, 100 mM TEAB, Deglycosylation Mix Buffer 1, or Deglycosylation Mix Buffer 2). For chicken protein gels, 20 µg of chicken protein ovalbumin, ovomucoid, ovotransferrin, and a cocktail of all three proteins (20 µg each, 60 µg total protein) was mixed with 1 µg of PNGase F in 100 mM TEAB buffer. All reactions were incubated at 37˚ for 3 hours and quenched by mixing with equal volume of Tris-Glycine sample buffer and denatured at 95˚C for 10 minutes. Three µg total protein from each reaction was separated by 16% sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) at 100 V for 3 hours and stained with colloidal Coomassie blue stain (Bio-rad).