Action of Ascorbic Acid on a Myosin Molecule Derived from Carp

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  • IKEUCI Sayaka
    Department of Food Science and Nutrition, Doshisha Women’s College of Liberal Arts
  • MIYAMOTO Yuka
    Department of Home Economics, Shukugawa Gakuin College
  • KATOH Tsuyoshi
    Department of Biochemistry, Asahikawa Medical College
  • NISHIMURA Kimio
    Department of Food Science and Nutrition, Doshisha Women’s College of Liberal Arts

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The influence of L-ascorbic acid at 40 °C incubation on the subfragment-1 and rod regions, prepared by chymotryptic digestion of myosin, and myosin was investigated by SDS–polyacrylamide gel electrophoresis and transmission electron microscopy respectively. It was observed that L-ascorbic acid acted more readily on the subfragment-1 region of myosin. Further, circular dichroism measurement indicated that L-ascorbic acid did not affect the structure of myosin. These results suggest that L-ascorbic acid acts more readily on the myosin subfragment-1 region and promotes the gelation of myosin without producing a conformational change in this protein.

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