Unfolding manner of walleye pollack light meromyosin upon heating

• OJIMA TAKAO

  Graduate School of Fisheries Sciences, Hokkaido University

• HIGUCHI TOMOYUKI

  Graduate School of Fisheries Sciences, Hokkaido University

• NISHITA KIYOYOSHI

  Graduate School of Fisheries Sciences, Hokkaido University

抄録

Heat-induced unfolding manner of light meromyosin (LMM) prepared from walleye pollack Theragra chalcogramma was investigated by circular dichroism spectrometry and α-chymotryptic digestion. α-Helix content of the LMM was originally 88% at 5°C, but decreased to 15% by increasing the temperature to 50°C. α-Chymotryptic digestion of the LMM and subsequent amino acid sequencing of the digests showed that unfolding of the LMM initiated in C-terminal region and progressed toward N-terminal region. When the LMM was digested with α-chymotrypsin after heat-treated at 50°C for 5min, the 42-kDa fragment corresponding to N-terminal approximately 2/3 region of the LMM and many smaller peptide fragments derived from remaining C-terminal 1/3 region were produced. These results indicate that the N-terminal 2/3 and C-terminal 1/3 regions of the LMM reversibly and irreversibly unfolding regions, respectively, upon heating.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 68 (sup2), 1507-1510, 2002

  公益社団法人 日本水産学会

キーワード

• walleye pollack
• LMM
• α-helix
• coiled-coil
• unfolding

詳細情報

• CRID: 1390001204429831552
• NII論文ID: 130003903863
• NII論文ID: 40005648212
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.68.sup2_1507
• NDL書誌ID: 6423971
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6423971
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/68/sup2/68_sup2_1507/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可