STRUCTURAL STABILITY OF FISH MYOSIN SUBFRAGMENT-1

被引：18
|
作者：
HAMAI, M [1 ]
KONNO, K [1 ]
机构：
[1] HOKKAIDO UNIV,FAC FISHERIES,DEPT FOOD SCI,HAKODATE,HOKKAIDO 041,JAPAN
来源：
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY | 1990年 / 95卷 / 02期
关键词：
D O I：
10.1016/0305-0491(90)90073-3
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
1. 1. Tryptic cleavage of fish myosin subfragment-1 (S-1) revealed its similar substructure of heavy chain to that of rabbit S-1. 2. 2. The structural stability of fish S-1 was studied by thermal denaturation method, and a rapid polymerization of inactivated fish S-1, detected by turbidity increase, was characteristic. 3. 3. The light-chain release and tryptic susceptibility increase upon heating were significant with fish S-1. © 1990.
引用
收藏
页码：255 / 259
页数：5
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