キハダマグロ冷凍肉からミオシンATPaseの精製と温度安定性について

概要

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Using preparations from tilapia, it was previously reported that thermal inactivation of the Ca2+-ATPase activity of either myosin or actomyosin occurs proceeds in simple first order reaction whereas that of the myosin plus actomyosin mixture consists of two first order reactions. A similar result was now obtained by using preparations from yellowfin tuna and by studying the effect of various concentrations of F-actin on the thermal inactivation of Ca2+-ATPase activity was confirmed and utilized to examine the purity of my osin preparation obtained from frozen dorsal muscle of yellowfin tuna. This examination as well as SDS-gel-electrophoresis indicated that the first precipitated myosin preparation still contained a small amount of actin which was effectively eliminated by centrifuging the above preparation dissolved in 0.3M KC1 for 1 hour at 50, 000×g.
公益社団法人日本水産学会の論文