Action of Ascorbic Acid on a Myosin Molecule Derived from Carp
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概要
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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
著者
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Katoh Tsuyoshi
Department of Cardiology, Koshigaya Hospital, Dokkyo University School of Medicine
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MIYAMOTO Yuka
Department of Applied Science, Okayama University of Science
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NISHIMURA KIMIO
Department of Internal Medicine, Takanohara General Hospital
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IKEUCI Sayaka
Department of Food Science and Nutrition, Doshisha Women’s College of Liberal Arts
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