Abstract
The present study was focused on the physico-chemical behaviour of proteins and peptides in the hot water extract of Mame-miso and Kome-miso by the use of viscosimetry and electrophoresis.
There was found a closed correlation between the viscosity and the protein content in case of the hot water extract of Mame-miso, while no correlation in case of Kome-miso. The latter case was assumed to be due to the interference by the starch content derived from Kome-koji.
Electrophoretic patterns of heated extracts of protein from different kinds of Miso indicated the state of solvation and these patterns were found different owing to the heating conditions.
