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

页码：255 / 259

页数：5

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