Differences in polymer formation through disulfide bonding of recombinant light meromyosin between white croaker and walleye pollack and their possible relation to species specific differences in thermal unfolding

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 14, 2003, Pages 4089-4095

  Fukushima, Hideto ^a   Yoon, Sung Ho ^a   Watabe, Shugo ^a  

^a UNIVERSITY OF TOKYO   (Japan)

Author keywords

Disulfide bond; DSC; Light meromyosin; Polymer formation; Recombinant protein; Walleye pollack; White croaker

Indexed keywords

ALANINE; CYSTEINE; DIMER; MYOSIN LIGHT CHAIN; POLYMER; RECOMBINANT PROTEIN;

AMINO ACID SEQUENCE; AMINO ACID SUBSTITUTION; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; DISULFIDE BOND; ESCHERICHIA COLI; HEATING; MEAT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PROTEIN EXPRESSION; PROTEIN FUNCTION; PROTEIN STRUCTURE; SITE DIRECTED MUTAGENESIS; SKELETAL MUSCLE; SPECIES DIFFERENCE; TEMPERATURE; THERMODYNAMICS; WALLEYE POLLACK MEAT; WHITE CROAKER MEAT;

AMINO ACID SEQUENCE; ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; DISULFIDES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FISHES; HEAT; MOLECULAR SEQUENCE DATA; MUSCLE, SKELETAL; MYOSIN SUBFRAGMENTS; PERCIFORMES; POLYMERS; PROTEIN FOLDING; RECOMBINANT PROTEINS; SEQUENCE ANALYSIS, PROTEIN; SPECIES SPECIFICITY; THERMODYNAMICS;

ESCHERICHIA COLI; GENYONEMUS LINEATUS; POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 0038691746     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0211985     Document Type: Article

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