コイ・ミオシン加熱時のSS結合による高分子化に及ぼすシステインの促進効果 Accelerative Effect of Cysteine on the Polymerization of Protein through SS Bonding during the Heating of Carp Myosin

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When carp myosin was heated at 80°C with cysteine, the polymerization of protein through SS bonding (SS polymerization) was promoted. The SS polymerization was promoted even in the presence of both EDTA and cysteine, though it was not promoted in the presence of only EDTA. Cysteine was oxidized into cystine. Cystine also accelerated the SS polymerization of myosin heavy chain during the heating, and it was reduced into cysteine.<br>From these results, it was suggested that acceleration of SS polymerization of myosin heavy chain by adding cysteine is due to the promotion of intermolecular SS bonding by the oxidative effect of cystine which was produced from cysteine during the heating.

収録刊行物

  • 日本水産学会誌  

    日本水産学会誌 64(4), 697-701, 1998-07-15 

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    10004853995
  • 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
    4523700
  • 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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