海産魚類新鮮肉および冷凍肉ミオシンのDEAE-Sephadex A-50によるイオン交換クロマトグラフィ-と超遠心分析について

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In the previous work, we prepared myosins from the frozen muscle of a few marine fish species and compared the biochemical properties of these preparations. In this study, we investigated the chromatographic profiles and the ultracentrifugal diagrams of myosin preparations from frozen muscle of the same fish species. 1. The elution profiles obtained on DEAE Sephadex A-50 with myosins from skipjack tuna and white marline were similar to that obtained with myosin monomer from rabbit, while the profile obtained with myosin from yellowtail showed an crowded elution pattern suggesting a peak of myosin monomer overlapping with a small amount of myosin dimmer. 2. On ultracentrifugation, the sedimentation diagrams of myosins from skipjack tuna and white marline showed a hypersharp peak, characteristic of the myosin monomer from rabbit. The diagram of myosin from yellowtail, on the other hand, showed two peaks: a fast moving boundary presumably of myosin dimer, and a major slow moving one of myosin monomer. A study was also made on the properties of myosins from the fresh muscles of skipjack tuna and yellowtail. It was found that both myosins retained the properties characteristic of myosin monomer. It was, therefore, confirmed that yellowtail myosin is inevitably denatured during freezing and storage of fish muscle at -20°C.
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