• Title of article

    Myosin is solubilized in a neutral and low ionic strength solution containing l-histidine

  • Author/Authors

    Hayakawa، نويسنده , , T. and Ito، نويسنده , , T. and Wakamatsu، نويسنده , , J. and Nishimura، نويسنده , , T. and Hattori، نويسنده , , A.، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2009
  • Pages
    4
  • From page
    151
  • To page
    154
  • Abstract
    Myosin, one of the major myofibrillar proteins, is insoluble at low and physiological ionic strength and soluble at high ionic strength. In this study, the behavior and morphology of myosin solubilized in a low ionic strength solution containing l-histidine (l-His) was investigated. More than 80% of myosin was solubilized in a low ionic strength solution with dialysis against a solution containing 1 mM KCl and 5 mM l-His. Transmission electron microscopy with rotary shadowing demonstrated that the rod of myosin in a low ionic strength solution containing l-His is longer than that of myosin in a high ionic strength solution. The elongation of the myosin rod in a low ionic strength solution containing l-His would inhibit the formation of a filament, resulting in the solubilization of myosin.
  • Keywords
    myosin , Chicken breast muscle , Solubilization of protein , L-histidine
  • Journal title
    Meat Science
  • Serial Year
    2009
  • Journal title
    Meat Science
  • Record number

    1488921