Isolation and Characterization of Actin from Mackerel Dark Muscle
نویسندگان
چکیده
G-Actin was extracted from the acetone powder of the dark muscle of mackerel Pneumato phorus japonicus japonicus, and purified by a method which essentially consisted of polymerization in 0.1M KCl containing 0.1mm MgCl2, treatment with 0.6M KCI, and Sephadex G-200 gel filtration . Sedimentation constant (s020,w) of the dark muscle actin was 2.9S. The molecular weight was determined to be 42,000 by SDS-gel electrophoresis. The intrinsic viscosity [ā] was 5.3dl/g in F-form. It featured higher glutamic acid, aspartic acid and alanine contents , and lower histidine and tryptophan contents. One mole of 3-methylhistidine per mole actin was detected . The above physicochemical properties were essentially the same as those of actins from various sources, including mackerel ordinary muscle.
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