Abstract
Muscle sample was heated in a boiling water bath for 0.5-3 hr in order to investigate the protein components in soup stock. Sarcoplasmic protein and non-sarcoplasmic fraction separated from muscle sample were heated to clarify the origin of the protein components in soup stock. The soluble proteins after heating were investigated quantitatively and examined by using of SDS polyacrylamide gel electrophoresis. There were three proteins mainly with estimated molecular weight of 40, 000, 23, 000, and 10, 000 daltons in soup stock. When sarcoplasmic protein was heated, the 10 % of original protein was soluble in water. And the concentration of soluble protein separated from heated non-sarcoplasmic fraction increased with an increase of heating time. It was fround that 40, 000-dalton protein and 20, 000-dalton protein were revealed in soluble fraction of heated non-sarcoplasmic fraction, and that 10, 000-dalton protein was revealed in it of heated sarcoplasmic protein and heated non-sarcoplasmic fraction.
