Abstract:A characterization of the sarcoplasmic protein in the meat had been investigated. The method that was utilized in this study was SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis) which played a role in analyzing the molecular weight of the meat protein. The characterization of the molecular weight depended on the concentration of acrylamide gel that has been used. The result reported that using of 10% acrylamide gel showed difference of the molecular weight characterization from the sarcopla… Show more
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