Responsibility of myosin S-1 and rod for the polymerization of myosin heavy chain through disulfide bonding upon heating of actomyosin

Fisheries Science

Volumn 65, Issue 2, 1999, Pages 310-314

  Runglerdkriangkrai, Jiraporn ^a   Itoh, Yoshiaki ^a   Kishi, Akira ^a   Obatake, Atsushi ^a  

^a KOCHI UNIVERSITY   (Japan)

Author keywords

Disulfide bond; Heat denaturation; Myosin heavy chain; Polymerization; Rod; S 1; Sulfhydryl groups; Surface hydrophobicity

Indexed keywords

EID: 0001605808     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.65.310     Document Type: Article

References (4)

1. J. Runglerdkriangkrai, Y. Itoh, A. Kishi, and A. Obatake: The SS polymerization behavior of various actomyosin upon heating. Fisheries Sci., 65, 305-310 (1999).
2. K. Samejima, M. Ishioroshi, and T. Yasui: Relative roles of the head and tail portions of the molecule in heat-induced gelation of myosin. J. Food Sci., 46, 1412-1418 (1981).
3. A. Sharp, and G. Offer: The mechanism of formation of gels from myosin molecules. J. Sci. Food Agric., 58, 63-73 (1992).
4. A. Kishi, Y. Itoh, and A. Obatake: The subfragment responsible for the polymerization of myosin heavy chain through SS bonding during the heating of carp myosin. Nippon Suisan Gakkaishi, 63, 237-241 (1997).