Action of Ascorbic Acid on a Myosin Molecule Derived from Carp
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概要
- 論文の詳細を見る
The influence of L-ascorbic acid at 40 °C incubation on the subfragment-1 and rod regions, prepared by chymotryptic digestion of myosin, and myosin was investigated by SDS–polyacrylamide gel electrophoresis and transmission electron microscopy respectively. It was observed that L-ascorbic acid acted more readily on the subfragment-1 region of myosin. Further, circular dichroism measurement indicated that L-ascorbic acid did not affect the structure of myosin. These results suggest that L-ascorbic acid acts more readily on the myosin subfragment-1 region and promotes the gelation of myosin without producing a conformational change in this protein.
- 社団法人 日本農芸化学会の論文
- 2007-08-23
著者
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Miyamoto Yuka
Lab. Of Quality Analysis And Assessment Div. Of Agronomy And Horticultural Sci. Graduate School Of A
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Miyamoto Yuka
Department Of Food Science And Nutrition Doshisha Women's College Of Liberal Arts
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Miyamoto Yuka
Department Of Applied Science Okayama University Of Science
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Katoh Tsuyoshi
Department Of Applied Chemistry Faculty Of Science Science University Of Tokyo
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Nishimura Kimio
Dep. Of Food Sci. And Nutrition Doshisha Women's Coll. Of Liberal Arts
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Nishimura Kimio
Department Of Food And Nutrition Faculty Of Home Economics Kochi Women's University
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IKEUCI Sayaka
Department of Food Science and Nutrition, Doshisha Women’s College of Liberal Arts
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Katoh Tsuyoshi
Department Of Biochemistry Asahikawa Medical College
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Ikeuci Sayaka
Department Of Food Science And Nutrition Doshisha Women's College Of Liberal Arts
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