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
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- MIYAMOTO Yuka
- Department of Home Economics, Shukugawa Gakuin College
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- KATOH Tsuyoshi
- Department of Biochemistry, Asahikawa Medical College
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- NISHIMURA Kimio
- Department of Food Science and Nutrition, Doshisha Women’s College of Liberal Arts
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Abstract
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.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 71 (8), 2091-2094, 2007
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390282681455808128
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- NII Article ID
- 10027518204
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- NII Book ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 8888326
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed