Effects of Disulfide Bond on the Gel Formation of Myosin B and/or Soybean Protein CIF

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  • ミオシンB, 大豆蛋白質CIFのゲル形成に及ぼすS-S結合の影響
  • ミオシンB,大豆蛋白質CIFのゲル形成に及ぼすS-S結合の影響〔筋肉蛋白質と大豆蛋白質の相互作用-6-〕
  • ミオシン B ダイズ タンパクシツ CIF ノ ゲル ケイセイ ニ オヨボス
  • Interaction of muscle protein and soybean protein (Part 6)
  • 筋肉蛋白質と大豆蛋白質の相互作用 (第6報)

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In order to elucidate the interaction between muscle contractile protein (myosin B) and soybean protein (Cold Insoluble Fraction: CIF), rheological value, water holding capacity and solubility of the gel after heat treatment were determined. Gel filtration and SDS-polyacrylamide gel electrophoresis were also experimented. Especially, oxidizing agents (potassium ferricyanide, potassium bromate), reducing agent (β-mercaptoethanol) and sulfhydryl groups-blocking agent (N-ethylmaleimide) were applied to investgate the effect of disulfide bond on gel formation after heat treatment. The following results were obtained. 1) In the mixture of myosin B with CIF, disulfide bond contributed to the gel formation, which was more reflected by behavior of CIF than that of myosin B. In addition, rheological properties of the gel after heat treatment were affected by the interaction between these proteins before heating. 2) When myosin B was heated alone, it was suggested that the other bonds of the disulfide bond affected the gel formation. 3) When soybean protein CIF was heated alone, it turned out that the disulfide bond was required for the gel formation.

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