Action of ascorbic acid on a myosin molecule derived from carp.
نویسندگان
چکیده
The influence of L-ascorbic acid at 40 degrees C incubation on the subfragment-1 and rod regions, prepared by chymotryptic digestion of myosin, and myosin was investigated by SDS-polyacrylamide gel electrophoresis and transmission electron microscopy respectively. It was observed that L-ascorbic acid acted more readily on the subfragment-1 region of myosin. Further, circular dichroism measurement indicated that L-ascorbic acid did not affect the structure of myosin. These results suggest that L-ascorbic acid acts more readily on the myosin subfragment-1 region and promotes the gelation of myosin without producing a conformational change in this protein.
منابع مشابه
Comparative study on some biochemical characteristics of surimi from common carp and silver carp and proteins recovered using an acid-alkaline process
Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing method. Decreases in myoglobin and lipid contents ...
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ورودعنوان ژورنال:
- Bioscience, biotechnology, and biochemistry
دوره 71 8 شماره
صفحات -
تاریخ انتشار 2007