Comparative study on thermal denaturation modes of myosin in walleye pollack and carp myofibrils as affected by salt concentration

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概要

• 論文の詳細を見る
• 2005-06-01

著者

• Konno K

  Hokkaido Univ. Hokkaido Jpn

• Kato Sanae

  Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University

• Kato Sanae

  Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

• KONNO Kunihiko

  Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido University

• Konno K

  Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University

• Konno Kunihiko

  Laboratory Of Food Chemistry Graduate School Of Fisheries Sciences Hokkaido Univ.

• TAKAHASHI MASAYUKI

  Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University

• YAMAMOTO TAKESHI

  Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University

• Yamamoto Takeshi

  Inland Station National Research Institute Of Aquaculture Fisheries Research Agency

• Konno Kunihiko

  Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

• Takahashi Masayuki

  Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University

• Yamamoto Takeshi

  Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University

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• Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate
• Comparative study on thermal denaturation modes of myosin in walleye pollack and carp myofibrils as affected by salt concentration
• Species-specific thermal denaturation pattern of fish myosin when heated as myofibrils as studied by myosin subfragment-1 and rod denaturation rates
• Denaturation mode of carp myofibrils when affected by temperature and salt concentration
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• Thermal Stability of Fish G-Actin Extracted from the Acetone-Dried Myofibril-Powder
• Oligomerization of Carp Myosin Which Retains Its ATPase Activity
• Freeze Denaturation of Carp Myosin Subfragment-1 as Compared with Thermal Denaturation
• Suppressive Effect Of Sulfate on Fish Myosin Denaturation
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