Title of article :
Myosin is solubilized in a neutral and low ionic strength solution containing l-histidine
Author/Authors :
Hayakawa، نويسنده , , T. and Ito، نويسنده , , T. and Wakamatsu، نويسنده , , J. and Nishimura، نويسنده , , T. and Hattori، نويسنده , , A.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2009
Pages :
4
From page :
151
To page :
154
Abstract :
Myosin, one of the major myofibrillar proteins, is insoluble at low and physiological ionic strength and soluble at high ionic strength. In this study, the behavior and morphology of myosin solubilized in a low ionic strength solution containing l-histidine (l-His) was investigated. More than 80% of myosin was solubilized in a low ionic strength solution with dialysis against a solution containing 1 mM KCl and 5 mM l-His. Transmission electron microscopy with rotary shadowing demonstrated that the rod of myosin in a low ionic strength solution containing l-His is longer than that of myosin in a high ionic strength solution. The elongation of the myosin rod in a low ionic strength solution containing l-His would inhibit the formation of a filament, resulting in the solubilization of myosin.
Keywords :
myosin , Chicken breast muscle , Solubilization of protein , L-histidine
Journal title :
Meat Science
Serial Year :
2009
Journal title :
Meat Science
Record number :
1488921
Link To Document :
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