AMP and IMP Dissociate Actomyosin into Actin and Myosin
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概要
- 論文の詳細を見る
We investigated to determine why heating of squid muscle at 60 °C induced the liberation of actin from myofibrils. When a mixture of a myofibrillar fraction and a low-molecular sarcoplasmic fraction prepared from squid muscle was heated at 60 °C, actin liberation occurred. When a myofibrillar fraction was heated with ATP, AMP, or IMP, actin liberation occurred. Hence, AMP is perhaps one of the factors causing actin liberation in postmortem squid muscle. It was found that AMP and IMP reversibly dissociated actomyosin of chicken, bovine, and porcine skeletal muscles into actin and myosin on incubation at 0 °C at pH 7.2 in 0.2 M KCl. These results led us to conclude that AMP and IMP were the most responsible factors causing actin liberation from myofibrils in the heated muscle and causing reversible dissociation of actomyosin on storage of skeletal muscle at a low temperature. Hence, AMP and IMP are possible factors causing the resolution of rigor mortis in muscles.
- 社団法人 日本農芸化学会の論文
- 2008-08-23
著者
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OKITANI Akihiro
Department of Animal Products Science and Technology, Nippon Veterinary and Zootechnical College
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Matsuishi Masanori
Department Of Food Science And Technology Nippon Veterinary And Life Science University
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Okitani Akihiro
Department Of Food Science And Technology Nippon Veterinary And Life Science University
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Migita Koshiro
Department Of Food Science And Technology Nippon Veterinary And Life Science University
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ICHINOSE Naoki
Department of Food Science and Technology, Nippon Veterinary and Life Science University
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KOZA Miki
Department of Food Science and Technology, Nippon Veterinary and Life Science University
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YAMANAKA Kensuke
Department of Food Science and Technology, Nippon Veterinary and Life Science University
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Koza Miki
Department Of Food Science And Technology Nippon Veterinary And Life Science University
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Ichinose Naoki
Department Of Food Science And Technology Nippon Veterinary And Life Science University
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Yamanaka Kensuke
Department Of Food Science And Technology Nippon Veterinary And Life Science University
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OKITANI Akihiro
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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