| Budget Amount *help |
¥2,100,000 (Direct Cost: ¥2,100,000)
Fiscal Year 2005: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2004: ¥1,200,000 (Direct Cost: ¥1,200,000)
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| Research Abstract |
The protein/peptide in soup stock prepared from beef round meat (beef stock) and chicken wing meat (chicken stock) was investigated by SDS-PAGE and the content of substance derived from collagen (gelatin) in each soup stock was measured. The PAGE pattern of beef stock after heating for 2 hours showed two clear bands having molecular weights of 30,000 and 28,000 daltons, while the PAGE pattern of chicken stock showed several bands having molecular weight between 130,000 and 35,000 daltons. Western blot analysis with using type-I collagen antibody showed that those bands observed in the PAGE pattern of chicken stock derived from collagen and that molecular weights of main bands were 119,000, 79,000 and 57,000 daltons. The intensity of the bands having molecular weights between 119,000 and 79,000 daltons decreased with increasing the heating time, while 57,000, 45,000 and 36,000-dalton bands were still clear after heating for 3 hours.
The protein/peptide concentration of beef and chicken stocks was determined by the buiret method. From the results of SDS-PAGE and western blot analysis, the protein/peptide concentration of chicken stock was determined by using gelatin as the standard, while that of beef stock was determined by using bovine serum albumin as the standard. The result showed that the concentration of protein/peptide in chicken stock was 6 times higher than that of beef stock. The concentration of gelatin in soup stock was estimated from the hydroxyproline content measured by the p-dimethylaminobenzaldehyde method. In the chicken stock after heating for 2 hour, the ratio of gelatin to the total protein/peptide in soup stock was 66%, while, in beef stock after heating 2 hours, the ratio was approximately 30%. ELISA method is now under examination as a rapid determination method of collagen/gelatin in soup stock.
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