ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Changes of proteins in beef cubes, soup stock, and scum (a complex of coagulated proteins, fat, and minerals floating on soup stock) during simmering in sub-boiling water at 95 °C for 3 h were investigated by SDS-PAGE and Western blotting. Of the soluble proteins in soup stock heated for 1 h, 3 components having molecular weights between 47 and 36 kDa reacted with myosin antibody. Those bands disappeared from soup stock after heating for 3 h, however, they were observed in the scum. Bands of 70 and 58 kDa, which reacted with myosin antibody and were observed after 1 h of heating at 95 °C, were also observed after 30 min of heating under pressure.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb11323.x
