Effect of Soybean Cooking Condition on SDS-PAGE Pattern of Water-insoluble Proteins of Miso

Studies on Soybean Protein Digestion during Miso Fermentation Part II

Abstract

Six miso samples were prepared from soybeans autoclaved under 1kg/cmcm2 of steam pressure for different lengths of time, and changes in the pattern of SDS polyacrylamide gel electrophoresis (SDS-PAGE) of water-insoluble proteins of the miso samples during 50 days of fermentation were investigated. There were no significant differences in the water-soluble nitrogen contents and in the SDS-PAGE patterns of miso samples prepared from soybeans autoclaved for 1min and over. The similar results as SDS-PAGE were also obtained from the elution patterns of water-insoluble proteins of the miso samples from a Sepharose 6B column in the presence of 6M guanidine hydrochloride. However, the texture of miso sample prepared from soybeans autoclaved for 1min was inferior to the other samples which were prepared from soybeans autoclaved for 10min and over.