ウマヅラハギおよびトビウオアクトミオシンの熱ゲル化におよぼすカルボジイミドの添加効果〔英文〕

概要

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The effect of added 1-ethyl-3-{3-(dimethylamino)propyl} carbodiimide (EDC) on thermal gelation of actomyosins from oval filefish and flying fish was studied by means of jelly-strength, ATP sensitivity, and SDS electrophoresis. The thermal jelly-strength of both oval filefish and flying fish actomyosins was enhanced by EDC treatment (0.1 and 0.2mg/mg protein). From SDS electrophoretograms it was shown that in EDC-treated actomyosins the decrease of myosin heavy chain and the formation of polymers were observed. The EDC-treatment for acto-myosins resulted in the decrease in the relative viscosity and the disappearance of ATP sensitivity. The EDC-treated actomyosins dissociated into myosin and actin in the presence of ATP. The desalting-aggregation ability of actomyosins disappeared with EDC-treatment.