Abstract
1) The protein component of the rice-koji and Miso made of various kinds of the rice-koji was fract ionated by the disc electrophoretic method.
2) The electrophoretic pattern of protein fractions in the water extract of Miso was found to be different with the mixing ratio of raw materials and the fermentation procedure.
3) It was found that the electrophoretic migration values of the water-extracted protein of Miso, prealubmin of bovine alubumin, and the enzymatic protein extracted from Aspergillus oryzae were the same.
4) The water-extracted protein from the matured Miso which was fermented with rice-koji has given the same migration value with that of the water-extracted protein of rice-koji growing on the above-mentioned matured Miso.
