Effect of calcium ion on the thermal denaturation of subfragment-1 and rod regions of squid myosin upon the heating of myofibrils
スポンサーリンク
概要
- 論文の詳細を見る
Thermal inactivation of Ca^[2+]-ATPase of squid myofibrils was significantly suppressed in the presence of Ca^[2+]. Monomeric myosin content decreased much faster than Ca^[2+]-ATPase inactivation in Ca-medium, which was well explained by the fast rod denaturation. In contrast, rod denaturation was slower than S-1 in EDTA medium. Decrease in monomeric myosin content was explained by faster S-1 denaturation. Comparing the S-1 and rod denaturation rates at a fixed temperature, it was concluded that S-1 denaturation was suppressed by Ca^[2+] whereas the rod portion was not. Unfolding experiment with isolated myosin rod confirmed no stabilizing effect of Ca2+ on rod. It was concluded that significant stabilization of S-1 portion by Ca2+ generated apparently different myosin denaturation pattern in two media.スルメイカ筋原線維のATPase失活はCa2+存在下で著しく抑制された。Ca2+存在下でのATPase失活より速い単量体ミオシンの減少は、速いロッドの変性で説明できた。一方、EDTA中では、単量体ミオシンの減少はRod変性より速いS-1の変性に対応した。同一温度でのS-1、Rod変性速度の比較から、Ca2+による安定化はS-1に限定されると推定した。これはRodの加熱に伴うへリックス崩壊にCa2+は影響を与えないことから確認した。それゆえ、イカミオシンの変性様式はCa2+によるS-1の大きな安定化により発現したと結論した。
- 2012-01-01
著者
-
Konno Kunihiko
Faculty Of Fisheries Sciences Hokkaido University
-
Kinoshita Yasunori
Hokkaido Industrial Technology Center
-
Kinoshita Yasunori
Hokkaido Industrial Technol. Center Hokkaido Jpn
-
ABE Kazuyo
Faculty of Fisheries Sciences, Hokkaido University
-
Konno Kunihiko
Faculty Of Fisheries Hokkaido University
-
Abe Kazuyo
Faculty Of Fisheries Sciences Hokkaido University
関連論文
- 海水浸漬ウニ生殖腺の鮮度に与える酸素の影響
- Three types of proteinases in Japanese common squid Todarodes pacificus hepatopancreas as studied by using carp myofibrils as substrate
- 生鮮ワカメの鮮度に与える酸素の影響
- Three types of proteinases in Japanese common squid Todarodes pacificus hepatopancreas as studied by using carp myofibrils as substrate
- Fluorescence Spectroscopy in Rapid Analysis of Scallop Adductor Muscle
- Different effects of ionic and non-ionic compounds on the freeze denaturation of myofibrils and myosin subfragment-1
- スルメイカの保管による外套膜透明感の変化
- Suppressing effect of neocarrabiose 4-O-sulfate on thermal and freeze denaturation of myosin subfragment-1 and myofibrils
- Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate
- 電気刺激した牛肉における核酸関連物質の変化について
- ブルーミング現象に及ぼす豚肉質の影響について
- 生鮮イカの鮮度保持メカニズムとビジネス展開(水産学と地域連携:道南における新海洋産業網の形成にむけて,シンポジウム記録)
- 酸素を利用した生鮮水産物の鮮度保持事例
- イカの鮮度保持技術の進展
- Fluorescence Spectroscopy in Rapid Analysis of Scallop Adductor Muscle
- Stabilizing effect of Ca^ on myosin and myofibrils of squid mantle muscle as affected by heating conditions
- Change in translucency of squid mantle muscle upon storage
- SPF豚肉の理化学的・官能的特徴に関する知見
- Effect of calcium ion on the thermal denaturation of subfragment-1 and rod regions of squid myosin upon the heating of myofibrils
- Myosin Denaturation and Cross-linking in Alaska Pollack Salted Surimi during Its Preheating Process as Affected by Temperature
- ATP depletion inhibits retraction of chromatophores induced by GABA in cephalopod Todarodes pacificus
- Fluorescence Spectroscopy in Analysis of Raw Squid Mantle