메뉴 건너뛰기




Volumn 68, Issue 5, 2002, Pages 1145-1150

Heat-induced structural changes and aggregation of walleye pollack myosin in the light meromyosin region

Author keywords

helix; Aggregation; Coprecipitation; Hydrophobicity; Light meromyosin; Myosin; Unfolding; Walleye pollack

Indexed keywords

POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 0036776140     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2002.00545.x     Document Type: Article
Times cited : (9)

References (20)
  • 1
    • 84981858433 scopus 로고
    • The relationship between the components of myofibrillar protein and the effect of various phosphates that influence the binding quality of sausage
    • Fukazawa T, Hashimoto Y, Yasui T. The relationship between the components of myofibrillar protein and the effect of various phosphates that influence the binding quality of sausage. J. Food Sci. 1961; 26: 550-555.
    • (1961) J. Food Sci. , vol.26 , pp. 550-555
    • Fukazawa, T.1    Hashimoto, Y.2    Yasui, T.3
  • 2
    • 0005184257 scopus 로고
    • Kamaboko formation of mackerel and red seabream myosins
    • Iwata K, Kanna K, Okada M. Kamaboko formation of mackerel and red seabream myosins. Nippon Suisan Gakkaishi 1977; 43: 237.
    • (1977) Nippon Suisan Gakkaishi , vol.43 , pp. 237
    • Iwata, K.1    Kanna, K.2    Okada, M.3
  • 5
    • 84952398782 scopus 로고
    • Relative roles of the head and tail portions of the molecule in heat-induced gelation of myosin
    • Samejima K, Ishioroshi M, Yasui T. Relative roles of the head and tail portions of the molecule in heat-induced gelation of myosin. J. Food Sci. 1981; 46: 1412-1418.
    • (1981) J. Food Sci. , vol.46 , pp. 1412-1418
    • Samejima, K.1    Ishioroshi, M.2    Yasui, T.3
  • 6
    • 84985225735 scopus 로고
    • Further studies on the roles of the head and tail regions of the myosin molecule in heat-induced gelation
    • Ishioroshi M, Samejima K, Yasui T. Further studies on the roles of the head and tail regions of the myosin molecule in heat-induced gelation. J. Food Sci. 1981; 47: 114-120.
    • (1981) J. Food Sci. , vol.47 , pp. 114-120
    • Ishioroshi, M.1    Samejima, K.2    Yasui, T.3
  • 8
    • 0005187404 scopus 로고
    • Involvement of hydrophobic residues in heat-induced gelation of myosin tail subfragments from rabbit skeletal myosin
    • Morita J, Yasui T. Involvement of hydrophobic residues in heat-induced gelation of myosin tail subfragments from rabbit skeletal myosin. Agric. Biol. Chem. 1991; 55: 597-599.
    • (1991) Agric. Biol. Chem. , vol.55 , pp. 597-599
    • Morita, J.1    Yasui, T.2
  • 9
    • 0000827266 scopus 로고
    • Thermal aggregation of myosin subfragments from cod and herring
    • Chan JK, Gill TA, Paulson AT. Thermal aggregation of myosin subfragments from cod and herring. J. Food Sci. 1993; 58: 1057-1061, 1069.
    • (1993) J. Food Sci. , vol.58 , pp. 1057-1061
    • Chan, J.K.1    Gill, T.A.2    Paulson, A.T.3
  • 11
    • 0005234627 scopus 로고    scopus 로고
    • Isolation and characterization of myosin from walleye pollack surimi
    • Ojima T, Yoshikawa S, Nishita K. Isolation and characterization of myosin from walleye pollack surimi. Fish. Sci. 1997; 63: 811-815.
    • (1997) Fish. Sci. , vol.63 , pp. 811-815
    • Ojima, T.1    Yoshikawa, S.2    Nishita, K.3
  • 12
    • 0000543143 scopus 로고    scopus 로고
    • Reversibility of unfolding of walleye pollack light meromyosin by heat-treatment
    • Ojima T, Higuchi T, Nishita K. Reversibility of unfolding of walleye pollack light meromyosin by heat-treatment. Fish. Sci. 1999; 65: 459-465.
    • (1999) Fish. Sci. , vol.65 , pp. 459-465
    • Ojima, T.1    Higuchi, T.2    Nishita, K.3
  • 13
    • 0000990096 scopus 로고    scopus 로고
    • Determination of primary structure of heavy meromyosin region of walleye pollack myosin heavy chain by cDNA cloning
    • Ojima T, Kawashima N, Inoue A, Amauchi A, Togashi M, Watabe S, Nishita K. Determination of primary structure of heavy meromyosin region of walleye pollack myosin heavy chain by cDNA cloning. Fish. Sci. 1998; 64: 812-819.
    • (1998) Fish. Sci. , vol.64 , pp. 812-819
    • Ojima, T.1    Kawashima, N.2    Inoue, A.3    Amauchi, A.4    Togashi, M.5    Watabe, S.6    Nishita, K.7
  • 14
    • 0001136664 scopus 로고    scopus 로고
    • cDNA cloning of myosin rod and the complete primary structure of myosin heavy chain of walleye pollack fast skeletal muscle
    • Togashi M, Kakinuma M, Hirayama Y, Fukushima H, Watabe S, Ojima T, Nishita K. cDNA cloning of myosin rod and the complete primary structure of myosin heavy chain of walleye pollack fast skeletal muscle. Fish. Sci. 2000; 66: 349-357.
    • (2000) Fish. Sci. , vol.66 , pp. 349-357
    • Togashi, M.1    Kakinuma, M.2    Hirayama, Y.3    Fukushima, H.4    Watabe, S.5    Ojima, T.6    Nishita, K.7
  • 15
    • 0017198175 scopus 로고
    • Reexamination of the conformation of muscle proteins by optical activity
    • Wu CS, Yang JT. Reexamination of the conformation of muscle proteins by optical activity. Biochemistry 1976; 15: 3007-3014.
    • (1976) Biochemistry , vol.15 , pp. 3007-3014
    • Wu, C.S.1    Yang, J.T.2
  • 16
  • 17
    • 0017342054 scopus 로고
    • Improved resolution of myofibrillar proteins with sodium dodecyl sulfate-polyacrylamide gel electrophoresis
    • Porzio MA, Pearson AM. Improved resolution of myofibrillar proteins with sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Biochim. Biophys. Acta 1977; 490: 27-34.
    • (1977) Biochim. Biophys. Acta , vol.490 , pp. 27-34
    • Porzio, M.A.1    Pearson, A.M.2
  • 18
    • 29744466425 scopus 로고
    • Determination of serum proteins by means of the biuret reaction
    • Gornall AG, Bardawill CJ, David MM. Determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 1949; 177: 751-765.
    • (1949) J. Biol. Chem. , vol.177 , pp. 751-765
    • Gornall, A.G.1    Bardawill, C.J.2    David, M.M.3
  • 19
    • 0022829574 scopus 로고
    • Myosin subunit interactions. Properties of the 19,000-dalton light chain-deficient myosin
    • Pastra-Landis SC, Lowey S. Myosin subunit interactions. Properties of the 19,000-dalton light chain-deficient myosin. J. Biol. Chem. 1986; 261: 14 811-14 816.
    • (1986) J. Biol. Chem. , vol.261 , pp. 14811-14816
    • Pastra-Landis, S.C.1    Lowey, S.2
  • 20
    • 0002125934 scopus 로고
    • The mechanism of formation of gels from myosin molecules
    • Sharp A, Offer G. The mechanism of formation of gels from myosin molecules. J. Sci. Food Agric. 1992; 58: 63-73.
    • (1992) J. Sci. Food Agric. , vol.58 , pp. 63-73
    • Sharp, A.1    Offer, G.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.