2002年1月
Role of neck region in the thermal aggregation of myosin
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- ,
- ,
- ,
- 巻
- 50
- 号
- 1
- 開始ページ
- 196
- 終了ページ
- 202
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.1021/jf010727m
- 出版者・発行元
- AMER CHEMICAL SOC
Carp dorsal myosin formed oligomers that retained ATPase activity upon heating. Cleavage of the oligomeric myosin at subfragment-1 (S-1)/rod junction released monomeric S-1 and rod, indicating that ATPase retaining myosin associated near the S-1/rod junction. The digest also contained rod oligomers. Heating a mixture of S-1 and rod generated neither ATPase retaining S-1 oligomers nor rod oligomers. Electron microscopic observation of the heated myosin revealed that some oligomers were formed by associating at the S-1/rod joining region, exhibiting a recognized double head, probably ATPase retaining oligomers. No myosin oligomers associated at the tail region were observed, thus, rod aggregation would be formed at its very restricted region near the S-1 /rod junction. Based on the findings, we proposed that the neck structure is important in the thermal oligomerization process of myosin.
- リンク情報
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- DOI
- https://doi.org/10.1021/jf010727m
- CiNii Articles
- http://ci.nii.ac.jp/naid/80012862751
- PubMed
- https://www.ncbi.nlm.nih.gov/pubmed/11754567
- Web of Science
- https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000173078600035&DestApp=WOS_CPL
- ID情報
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- DOI : 10.1021/jf010727m
- ISSN : 0021-8561
- CiNii Articles ID : 80012862751
- PubMed ID : 11754567
- Web of Science ID : WOS:000173078600035