コイ筋肉からのミオシンの調整について (魚類筋肉構成たんぱく質に関する研究-1,2-)

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An attempt has been made to prepare myosin from carp muscle by using the original method of CONNELL (1960). The preparative method mostly used is as follows; the coarsely minced dorsal muscle of carp was washed 3 times in cold with a phosphate buffer, pH 7.5, I=0.05 in order to remove the sarcoplasmic proteins, and the residue was then extracted by slow stirring for 7min. with 3 volumes of 0.47M KC1-49mM KH2PO4-17.6mM Na2HPO4-5mM MgC12-5mM ATP of pH 6.4. Such extracted solution was diluted by the slow addition of 10 volumes of water. The precipitated myosin was collected, dissolved and dialyzed against 0.6M KC1 of pH 6.8. Myosin prepared by the above method showed all the typical properties of myosin as already known in the case of rabbit; that is, active ATP hydrolyzing activity, low ATP-sensitivity (7-15), negative superprecipitation reaction, and low viscosity compared to those of actomyosin.
社団法人日本水産学会の論文