Abstract
The effect of salt concentration on the thermal denaturation profile of myosin in walleye pollack and carp myofibrils was compared by studying the subfragment-1 (S-1) and rod denaturation rates upon heating. Species-specific denaturation mode observed at 0.1 M KCl was no longer detected when samples were heated above 0.5 M KCl, where S-1 and rod denaturation rates were identical to each other. As the heating of the chymotryptic digest of myofibril formed practically no rod aggregates, S-1 de naturation in a form of myosin was the rate limiting step for rod aggregate formation. As the aggregate formation by rod was remarkably suppressed by lowering the temperature, the free movement of myosin tail upon heating was suggested to play an important role in the rod aggregate formation in a high salt medium.
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Takahashi, M., Yamamoto, T., Kato, S. et al. Comparative study on thermal denaturation modes of myosin in walleye pollack and carp myofibrils as affected by salt concentration. Fish Sci 71, 662–671 (2005). https://doi.org/10.1111/j.1444-2906.2005.01013.x
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DOI: https://doi.org/10.1111/j.1444-2906.2005.01013.x