コイ筋肉トロポニンの調製について

概要

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Troponin was extracted from the dorsal muscle of carp at low ionic strength, salted out with (NH4)2SO4 between 45 and 65%, and separated from tropomyosin at pH 4.5 in 0.4 M LiCI. Carp troponin preparation conferred Ca2+ sensitivity on Mg2+-ATPase of desen-sitized actomyosin in the presence of tropomyosin. Formation of a complex from the troponin and tropomyosin was determined by Sephadex G-200 gel filtration. The SDS-polyacrylamide gel electrophoresic pattern of carp troponin differed from that of rabbit skeletal troponin. The carp troponin preparation was separated into two protein fractions, termed A and B, by DEAE-cellulose column chromatography. The major fraction A was found to consist of three components with molecular weights of 30, 000, 21, 000 and 19, 000 daltons, and the minor fraction B, of three components of 43, 000, 21, 000 and 19, 000 daltons as determined by SDS-polyacrylamide gel electrophoresis. The possible relationships between both fractions were discussed.