ホタテガイ閉殻筋の筋肉タンパク質に関する研究-1-ミオシンの単離〔英文〕

概要

論文の詳細を見る
Myosin was isolated from the smooth adductor of the scallop Patinopecten yessoensis. The natural actomyosin was first prepared as usual from a homogenate of the smooth adductor muscle and freed from the contaminating paramyosin effectively by Sepharose 2B gel filtration. The natural actomyosin was then kept in 2.5M KCl•0.03M MgCl2 at 0°C for 3 hr, and the freed actin was removed by a 3 hr-ultracentrifugation at 80, 000×g. From the supernatant containing myosin, the contaminating undissociated actomyosin, aggregatedmyosin, and tropomyosin were eliminated by ultracentrifugation at 70, 000×g and repetition of a dilution-precipitation procedure. The myosin thus isolated was homogeneous in both ultracentrifugal and electrophoretic analyses and showed zero ATP sensitivity.
日本水産學會の論文