キハダ血合筋および普通筋タンパク質の熱ゲル化に及ぼすブタノ-ルの添加効果〔英文〕

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The effects of n-butanol on the thermal gelation of tuna dark and ordinary muscle proteins were studied in connection with n-butanol denaturation of myosins by means of aggregation test and circular dichroism (CD) measurement. The addition of n-butanol markedly enhanced the thermally induced gelation of the ordinary muscle paste and myosin, whereas the gelation of dark muscle was not affected very much. Based on the thermal aggregation test of myosin, it was shown that in n-butanol sensitivity ordinary muscle myosin was always higher than that of dark muscle myosin, suggesting that the ordinary muscle myosin tends to undergo the denaturation accompanying the unfolding process in the presence of n-butanol. A marked difference in CD spectrum of n-butanol-myosin was also observed (at 20-30°C) between ordinary and dark muscles.