アカザラガイ閉殻筋からアクトミオシンの調製について

概要

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Actomyosin was prepared from the striated adductor muscle of akazara scallop. 1) Akazara scallop actomyosin showed the well-known characteristics, that is, anomalous viscosity, high ATP-sensitivity, marked ATP-hydrolyzing activity, and superprecipitation. These are very similar to those of actomyosin from rabbit skeletal muscle. 2) The Ca2+-ATPase activity of akazara scallop actomyosin was activated continuously as the KCl concentration increased from 0.06 to 0.31M, and reached about two fold at 0.31M KC1, while that of carp actomyosin was decreased steadily as the KCI concentration was increased from 0.06 to 0.5M. 3) The Ca2+-ATPase specific activity of akazara scallop actomyosin increased 4.7 fold up on the addition of 1.25M urea; on the other hand, the activity of carp actomyosin rapidly decreased on the addition of urea. 4) The rate constants for the denaturation of akazara scallop actomyosin Ca2+-ATPase were calculated as 1.6×10-5 sec-1 at 30°C, 36.9×10-5 sec-1 at 35°C and 249.5×10-5 sec-1 at 40°C. These values were comparable with those of yellowtail actomyosin.
日本水産學會の論文