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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >
Structural Stability of Myosin Rod from Silver Carp as Affected by Season
| Title: | Structural Stability of Myosin Rod from Silver Carp as Affected by Season |
| Authors: | Yuan, Chunhong Browse this author | | Wang, Xichang Browse this author | | Chen, Shunsheng Browse this author | | Qu, Yinghong Browse this author | | Konno, Kunihiko Browse this author →KAKEN DB |
| Keywords: | chymotryptic digestion | | myosin | | rod | | silver carp | | thermostability | | unfolding |
| Issue Date: | Jun-2011 |
| Publisher: | Institute of Food Technologists |
| Journal Title: | Journal of Food Science |
| Volume: | 76 |
| Issue: | 5 |
| Start Page: | C686 |
| End Page: | C693 |
| Publisher DOI: | 10.1111/j.1750-3841.2011.02175.x |
| Abstract: | Chymotrypsin digestion and Circular dichroism (CD) spectroscopy were used to study the structural stability of myosin rods prepared from silver carp in summer and winter. Differences in the thermal stability were clearly demonstrated by the chymotryptic digestion patterns and CD data obtained at pH 7.5 in 0.5 M KCl for myosin rods in both seasons, indicating the structural properties differed seasonally. In winter, the myosin rods were more susceptible to be cleaved into short (40 kDa) subfragments when digested at high temperature (30℃). The major peaks in unfolding profiles showed that transition temperatures for the rods were 35.0℃ in winter, and 36.0℃, 41.0℃ in summer. Rod subfragments (S-2 and LMM) were isolated and further analyzed by CD. In both winter and summer, the LMM fragments showed an unfolding transition at around 35.5℃, but the S-2 fragments showed large seasonal difference; in winter, they showed a major unfolding peak around 35.0℃ and a minor peak at 40.5℃, while in summer, they unfolded mostly at 44.5℃, which was 8℃ higher than that for the LMM fragments. Short (40 kDa) S-2 subfragments isolated from winter rods gave a single unfolding transition at 41.0℃. These results suggest that differences in the thermal stability of myosin rods between winter and summer were due to differences in the stability of S-2 region. |
| Rights: | The definitive version is available at www.blackwell-synergy.com |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/49336 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 今野 久仁彦
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