Carp connectin: Its contents in white and dark muscles.

Abstract

The white and dark muscles of carp have been studied by a simple method which was devised for the isolation and determination of connectin, an elastic protein of muscle. The connectin contents in the white and dark muscles were estimated to be approximately 4.4% and 2.8% of the total muscle protein, respectively. When compared with the white muscle, however, the dark one was found to be rich in muscle stroma which was mainly composed of connectin and collagen. Connectin preparations of both muscles were almost free from connective tissue proteins, collagen and elastin, and exhibited a close similarity in their amino acid compositions.