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

• 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

• Accelerative Effect of Cysteine on the Polymerization of Protein through SS Bonding during the Heating of Carp Myosin.
• コイ ミオシン カネツジ ノ SS ケツゴウ ニヨル コウブンシカ ニ オヨボ

抄録

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

  公益社団法人 日本水産学会

キーワード

• ミオシン
• システイン
• SS結合
• 加熱
• シスチン

詳細情報

• CRID: 1390001206411087360
• NII論文ID: 10004853995
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.64.697
• ISSN: 1349998X
• ISSN: 00215392
• NDL書誌ID: 4523700
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030572821
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4523700
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可