The Structure of Myosin Filaments and the Properties of Heat-induced Gel in the Presence and Absence of C-Protein(Biological Chemistry)

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Myosin filaments were prepared by either dialysis or rapid dilution to give a final condition of 0.1 M KCl and pH 6.0, in the presence or absence C-protein. The avarage length of myosin filaments prepared by dialysis was much longer than that by dilution whether C-protein i present or absent. C-protein reduced the diameters of both filaments but no significant effects on the filament length were observed. All of the myosin filament suspensions formed gels upon heating, but C-protein alone did not. The strengths of thermal gels of myosin filaments prepared by dialysis were much higher than those by dilution. In addition, a fine strand-like network structure was formed in the gel from dialyzed myosin, but diluted myosin formed a rather coarse network structure. C-protein lowered the strengths of thermal gels of myosin filaments, especially that prepared by dialysis. These results suggest that the rheological properties of thermal gels of myosin filaments at low ionic strength depend on the structure of myosin filaments before heating. The longer and thicker the filaments, the stronger the heat-induced gels.
社団法人日本農芸化学会の論文
1987-01-23