Accelerative Effect of Cysteine on the Polymerization of Protein through SS Bonding during the Heating of Carp Myosin.

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  • Kishi Akira
    Department of Aquaculture, Faculty of Agriculture, Kochi University
  • Itoh Yoshiaki
    Department of Aquaculture, Faculty of Agriculture, Kochi University
  • Obatake Atsushi
    Department of Aquaculture, Faculty of Agriculture, Kochi University

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  • 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
  • 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

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Abstract

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.

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