The subfragment responsible for the polymerization of myosin heavy chain through SS bonding during the heating of carp myosin

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 63, Issue 2, 1997, Pages 237-241

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

^a KOCHI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21744458890     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.63.237     Document Type: Article

References (16)

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2. T. Yamashita, M. Kobayashi, and T. Horigome: The sulfhydryl groups involved in the active site of myosin B adenosine triphosphatase. J. Biochem., 77, 1037-1046 (1975).
3. 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, 1412-1423 (1981).
4. a in the polymerization of myosin heavy chain during ice storage of carp actomyosin. Fisheries Sci., 62, 110-113 (1996).
5. W. Sompongse, Y. Itoh, and A. Obatake: Responsibility of myosin rod for the dimer formation of myosin heavy chain through SS bonding during ice storage of carp actomyosin. Fisheries Sci., 62, 473-477 (1996).
6. K. Weber and M. Osborn: The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis. J. Biol. Chem., 224, 4406-4412.
7. G. L. Ellman: Tissue sulfhydryl groups. Biophys., 82, 70-77 (1959).
8. K. Yamamoto, S. Hayashi, and T. Yasui: Hydrostatic pressure-induced aggregation of myosin molecules in 0.5 M KCl at pH 6.0. Biosci. Biotech. Biochem., 57, 383-389 (1993).
9. M. Ogawa, T. Tamiya, and T. Tsuchiya: Structural changes of carp myosin during heating. Fisheries Sci., 60, 723-727 (1994).