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フラグメント

• 来住 晃

  高知大学農学部栽培漁業学科

• 伊藤 慶明

  高知大学農学部栽培漁業学科

• 小畠 渥

  高知大学農学部栽培漁業学科

書誌事項

タイトル別名

• The Subfragment Responsible for the Polymerization of Myosin Heavy Chain through SS Bonding during the Heating of Carp Myosin.
• コイミオシン カネツジ ニ オケル ミオシン ジュウサ ノ SS コウブンシカ

抄録

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

  公益社団法人 日本水産学会

キーワード

• ミオシン・サブフラグメント
• ミオシン
• 加熱
• SS結合
• SH基
• 高分子化

詳細情報

• CRID: 1390001206410660224
• NII論文ID: 10004850862
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.63.237
• ISSN: 1349998X
• ISSN: 00215392
• NDL書誌ID: 4173466
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030562804
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4173466
• 本文言語コード: en
• データソース種別:
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  • IRDB
  • NDL
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  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可