Abstract
ABSTRACTAn endogenous factor of porcine skeletal muscle having a promoting effect on the color formation of cooked cured meat was partially purified from a low‐molecular weight fraction of sarcoplasm by Sephadex G‐15, DEAE‐Sephadex A‐25 and Dowex 5OWX8 chromatography. The fraction having the strong CFA (color forming ability) was found to be in the molecular weight range 200–550 daltons by Sephadex G‐15 column chromatography. This fraction was separated into two active fractions: one was not adsorbed on the DEAE‐Sephadex A‐25 column and the other was eluted with about 0.2M NaCl. Both the fractions had little UV absorption. The former fraction contained ninhydrin positive substances and carbohydrates, while the latter contained only carbohydrates. The former nonretained fraction was further separated into several fractions containing different constituents. These data suggest that the endogenous factor rich in reducing ability contains SH groups, carbohydrates and/or ninhydrin positive substances and may not have ultraviolet absorption.
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