コイミオシンBの冷凍変性におよぼすKCl濃度および凍結貯蔵温度の影響

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The effect of salt concentration and storage temperature on the freezing denaturation of carp myosin B was investigated by means of remaining Ca-ATPase activity. Myosin B solution was frozen at a definite freezing rate until -5 and -20°C, and stored at -5 and -20°C, respectively.1) As to the effect of KCl concentration, in the case of frozen storage at -5°C, a higher initial KCl concentration of myosin B solution before freezing resulted in a greater denaturation. On the other hand, in case of -20°C, little change of the activity was found, irrespective of the ionic strength of the solutions. 2) With respect to the effect of the storage temperature, in the case of storing in 0.05M KCl, no difference of the activity was found between -5°C and -20°C, whereas myosin B in the ionic strength range 0.2 to 0.6 was denatured faster at -5°C than at -20°C. 3) When myosin B solution adjusted the KCl concentration to 1.33M (the critical concentration of the KCl-water solution at -5°C) was stored under unfrozen conditions in the temperature range of -5 to 30°C, the Ca-ATPase activity showed the most stable value at 10°C and the activity decreased with an increase and a decrease of temperature from 10°C. 4) The above findings indicate that the remaining activity is affected by the amount of unfrozen KCl solution which is concentrated to the critical point at -5°C.
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