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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of regulatory proteins on the actin-myosin interaction during postmortem storage of muscle was investigated by using a reconstituted complex of actin, heavy-meromyosin (HMM), tropo-myosin and troponin. In the absence of calcium ions, the acto-HMM ATPase activity was maximally inhibited by tropomyosin and troponin, from both at-death and 168 hr postmortem muscles, at a molar ratio of tropomyosin and troponin to actin of more than 0.2. In addition, there was no apparent difference in the molar ratio required for inhibiting the ATPase activity between the regulatory proteins from at-death and 168 hr postmortem muscles. The pCa-dependent ATPase activity of the reconstituted complex prepared from 168 hr postmortem muscle (168 hr acto-HMM and 168 hr tropomyosin and troponin) was higher than that of at-death muscle (0 hr acto-HMM and 0 hr tropomyosin and troponin) and consequently the curve was shifted toward lower calcium ions concentrations. However, little difference was found in Ca++-sensitivity of the regulatory proteins between at-death and 168 hr postmortem muscles. SDS-polyacrylamide gel electrophoretograms showed that there was a slight change of myosin structure and a noticeable degradation of troponin from 168 hr postmortem muscle compared to at-death muscle. These results suggest the possibility that the increase in myofibrillar ATPase activity during postmortem storage of muscle is mainly due to the increase in the actin-myosin interaction.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Z-line removal from isolated myofibrils of normal and PSE porcine muscles by a Ca2+-activated protease (CAF) and trypsin was investigated. Z-line substances were also extracted from normal and PSE myofibrils with sodium desoxycholate. Z-line removal by CAF or trypsin digestion which accompanies fragmentation and release of soluble materials from myofibrils was much less for PSE myofibril than for normal. During the digestion reaction with CAF, α-actinin and troponin-T were specifically degradated. α-actinin was also extracted from myofibrils with sodium desoxycholate. The interrelationship between the extractability of α-actinin with sodium desoxycholate and the difficulty of fragmentation of PSE myofibrils is discussed.
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  • 3
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Isometric tension development of glycerinated single fibers prepared from normal and PSE porcine muscles upon addition of Mg2+-ATP was estimated. The study was also made on the myosin-irrigated fibers prepared by irrigating porcine myosins into rabbit “ghost” fibers. The isometric tension of the fibers was decreased as the pH of the muscle was decreased. The tension development of normal myosin-irrigated fiber was 60% higher than that of the “ghost” fiber, while that of PSE myosin-irrigated fiber was diminished to zero. From the evidences obtained in the present and in the previous studies, we have tentatively concluded that lack of contractility of PSE muscle is mostly due to the irreversible binding of myosin to actin filaments.
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Changes in the morphology of myofibrils prepared from chicken pectoral muscle during post-mortem storage at 5°C were examined by light and electron microscopy. When the 24-hr stored samples were blendorized, electron micrographs showed two types of destruction in the Z-lines of sarcomeres and myofibrillar fragments: (1) The degradation and/or disappearance of Z-lines. (2) The breakdown of the junction of Z-line and I-filaments. A change in the state of the Z-line and the junction of the Z-line and I-filaments appeared to be indispensable for the fragmentation of the myofibrils. It was also shown through phase contrast microscopic observations that sarcoplasmic proteins, participating in the glycolytic cycle, may play a role in the fragmentation of the myofibrils. Evidence has not been obtained, to date, on the participation of proteolytic enzymes in the fragmentation phenomenon.
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —Natural actomyosin was prepared from the longissimus dorsi of both bovine and rabbit. Rabbit actomyosin had about two times the ATPase activity of bovine muscle actomyosin. However, both types of natural actomyosin behaved in a similar manner with respect to ionic conditions. They were activated by Mg++ at low KCI (20–50 mM), inhibited by Mg++ at high KCI (100 mM) and activated by Ca++ at high KCI (100 mM). Bovine actomyosin, in contrast to rabbit actomyosin, did not show activation at low Mg++ (0.01 mM) in the alkaline pH range. Maleate, when used as Tris-Maleate buffer, inhibited superprecipitation of natural actomyosin from rabbit and bovine muscle. It was hypothesized that the low ATPase activity and the non-activation at low Mg++ in the alkaline pH range of bovine compared to rabbit actomyosin was a species difference.
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —Myosin and actin were isolated from rabbit skeletal muscle. The gelation of myosin, actin and actomyosin, as well as of heavy and light meromyosins derived from myosin by trypsin treatment, by heat was studied in various systems. The data indicate that the heat gelling properties of these protein solutions do not run parallel with those of saline model systems composed of these proteins and stroma. Actin does not exert any influence on the binding properties of the system, but when F-actin and myosin A were both present the resulting binding properties were considerably improved. Since heavy and light meromyosins have little influence on binding properties, it may be concluded that an intact molecule of myosin is required for development of binding properties upon heating.
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Contractility and ATPase activity of myofibrils from normal and PSE porcine muscles were studied Studies were also made on the extractability of proteins from myofibrils isolated from normal and PSE muscles. Normal muscles contracted instantaneously after the addition of Mg2+-ATP, while PSE muscles contracted in part or did not contract. ATPase activity of myofibrils isolated from muscle having higher pH value was higher than that of myofibrils isolated from muscle having lower pH value. When using either Hasselbach-Schneider or KI solutions to extract myofibrillar proteins, the proportion of protein extracted was significantly higher for normal muscles when compared to those from PSE muscles.
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Studies were made of physicochemical characteristics of natural actomyosin from bovine longissimus of different post-mortem ages and tenderness classifications. Reduced viscosity, ATP sensitivity, and “actin” content (polyethylene sulfonate treatment) were higher for natural actomyosin prepared from muscle 12-24 hr post-mortem than from pre-rigor muscle, which confirms previous reports for rabbit natural actomyosin. A higher actin to myosin ratio in actomyosin from muscle 12-24 hr was therefore postulated. A stronger interaction of actin and myosin in actomyosin from muscle 12-24 hr post-mortem than from pre-rigor or aged muscle was also suggested by reduced viscosity and ultracentrifugation data. Reduced viscosity differences between actomyosins from tough and tender muscle suggested a higher gel character in actomyosin from tough muscle. This possibly indicated a higher content of α-actinin. No consistent differences in ATP sensitivity, myosin and actin content of natural actomyosin of tough and tender muscle were found. Natural actomyosin from muscle aged post-mortem showed the appearance during analytical ultracentrifugation of an additional component which sedimented at about 11S to 12S. This component appeared in the actomyosin prepared from tender muscle after 24 hr but did not appear until 10 days in the actomyosin from tough muscle.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Biochemical and Biophysical Research Communications 171 (1990), S. 1217-1223 
    ISSN: 0006-291X
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Biochimica et Biophysica Acta (BBA)/General Subjects 678 (1981), S. 364-372 
    ISSN: 0304-4165
    Keywords: (Rabbit psoas muscle) ; ATP concentration ; Rigor complex dissociation ; Rigor tension ; pH effect
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Medicine , Physics
    Type of Medium: Electronic Resource
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