Protective Effects of Surfactants against Freezing Denaturation of Carp Myosin.

概要

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The denaturation of carp skeletal myosin caused by freezing and thawing was measured by the decrease in Ca2+ -ATPase activity and by the increase in turbidity. The changes in activity was great at concentrations of myosin less than 0.1 mg/ml. At low ionic strength (60 mM KCl), the denaturation caused by freezing and thawing was protected in the presence of non-ionic surfactants, such as 0.01% Tween 20. At high ionic strength (500 mM KCl), the denaturation was protected in the presence of 0.01% SYglyster (polyglycerol fatty acid ester) ML-750, but Tween 20 was no effective for the protection. At myosin concentrations of less than 1.0mg/ml, the turbidity greatly increased. The addition of 0.005% Tween 20 was effective for the protection against increasing of turbidity. The effective concentration of Tween 20 was lower than that of sorbitol. Tween 20 and sorbitol acted synergistically in preventing denaturation of myosin.
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