ミルクフィッシュのミオシンの精製とその性質〔英文〕
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概要
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Milkfish myosin was isolated and purified by a method which consisted of the extraction with Guba-Straub solution, followed by the ultracentrifugation at 1000, 000×g in the presence of MgCl2 and ATP, the precipitation at low ionic strength, and DEAE-Sephadex A-50 chromatography. Milkfish myosin contained a 200 Kd heavy chain and three light chains with molecular weights of 22, 19, and 16 Kd. The amino acid composition was similar to those of cod and tilapia. The total SH group content of myosin, 34-38 mol/5×105g, was higher than those of cod and tilapia, and close to that of rabbit myosin. According to the inactivation rate constant of myosin Ca-ATPase (Kd), the thermal stability of milkfish myosin was higher than that of tuna, but lower than that of carp. The intrinsic viscosity was 2.4dl/g, close to that of carp and rabbit myosin.
- 日本水産學會の論文
著者
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黄 徳乾
Graduate School of Marine Food Science, National Taiwan College of Marine Science & Technology
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江 善宗
Graduate School of Marine Food Science, National Taiwan College of Marine Science & Technology
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陳 慶三
Institute of Botany, Academia Sinica