コイミオシン加熱時におけるミオシン重鎖のSS高分子化に関与するサブラグメント The Subfragment Responsible for the Polymerization of Myosin Heavy Chain through SS Bonding during the Heating of Carp Myosin

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To decide the subfragment in carp myosin responsible for the polymerization of myosin heavy chain (HC) through SS bonding during the heating at 80°C, carp myosin was digested with α-chymotrypsin into S-1 and rod, and was heated. From the SDS-PAGE patterns (3% polyacrylamide gel) of the heated samples solubilized in 8M urea-2% SDS, two components were found to be produced. The one was observed on the top of the polyacrylamide gel, and the other was just over HC and was 260 kDa in molecular mass. By treating each component with 10% 2-mercaptoethanol, it was found that the former component was made only from S-1 (80 kDa) and the latter was only from rod (130 kDa).<br>Therefore, it was concluded that in the polymerization of HC through SS bonding during the heating of myosin, SH groups on rod is responsible for the formation of HC dimer and those on S-1 is responsible for the HC polymer formation.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 63(2), 237-241, 1997-03-15

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    10004850862
  • NII書誌ID(NCID)
    AN00193422
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    00215392
  • NDL 記事登録ID
    4173466
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z18-345
  • データ提供元
    CJP書誌  CJP引用  NDL  IR  J-STAGE 
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