アクトミオシンの熱変性におよぼす脂質の影響〔英文〕

概要

論文の詳細を見る
Actomyosin (myosin B) prepared by the conventional method usually contains a considerable amount of lipid; it is suspected that the lipid has a significant effect on the properties of actomyosin. Therefore, studies were made on the effect of the former upon the heat denaturation of the latter. Experimental methods: actomyosins of different lipid contents were prepared by delipidating or lipidating those of fatty fishes, yellowtail, and Pacific mackerel; their heat denaturation rate constants were calculated from the inactivation rates of their Ca2+-ATPases. Results: the denaturation rate of evey actomyosin decreased with increasing lipid content; therefore, they were stabilized by lipid. Moreover, a linear correlation was established between the rate constants and the lipid contents. The stabilization by lipid was larger for mackerel actomyosin than for the yelowtail one. These results suggest that we need to take account of the lipid content of actomyosin to study the heat denaturation of this protein.
日本水産學會の論文