The effect of lipid on the enzymatic properties of actomyosin
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概要
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Actomyosin ( myosin B ) preparation usually contains lipid, and it is suspected that the lipid affects the properties of actomyosin. Therefore, studies were made on the effect of the former upon the enzymatic properties of the latter from the standpoints of thermodynamics and kinetics. Experimental methods : Actomyosins with different lipid contents were prepared from the dorsal and lateral muscles of yellowtail. The natural logarithms of their Ca2+-APPase activities were plotted against the reciprocals of absolute temperatures ( Arrhenius' plot ), and the thermodynamic parameters were calculated from this plot. Further, the double reciprocals of the activities and substrate concentrations were plotted (Lineweaver-Burk's plot ), and the apparent dissociation constant and the maximum rate were determined accordingly. Results : The activation energy, activation enthalpy, and activation entropy all decreased with increasing lipid content, bvt the activation free energy was almost constant regardless of the lipid content. The dissociation constant decreased with increasing lipid content, but the maximum rate was not changed. These results reveal that lipid facilitates actomyosin to achieve its enzymatic action more efficiently, decreasing the activation energy and activation enthalpy, and increasing the affinity for substrate. We reported in our previous paper that lipid suppresses the heat denaturation of actomyosin. Lipid causes amphipathic actions that stabilize actomyosin and enhance its enzymatic efficiency.
- 三重大学水産学部の論文
- 1983-10-01
三重大学水産学部 | 論文
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