魚類の肉質変化に関する生化学的研究-VII Myosin A及びB区のATP添加による粘度変化と超沈澱

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In this experiment the authors prepared the protein fractions corresponding to myosin A and myosin B not only from several fishes but also from rabbit, and examined the viscosity change and superprecipitation these preparations showed on ATP addition. The results obtained are summarized as follows: 1) On addition of ATP, the myosin B fraction of rabbit and both myosin A and B fractions of fish showed a transient lowering in viscosity, which tells that these fractions have haracteristics of actomyosin. On the other hand, no such viscosity change was observed in the pure myosin and the myosin A fraction of rabbit. 2) In the cases of the myosin B fraction of rabbit and myosin A and B fractions of fish, almost all the protein contained was found to be superprecipitated by addition of ATP, while in the myosin A fraction of rabbit, only ca. 40% of its protein content was superprecipitated. 3) In the myosin A fraction of rabbit a considerable amount of pure myosin was observed, while in the same fraction of fish, none was detectable. These results would suggest that the myosin A fraction of fishes behaves to ATP like rabbit actomyosin.
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