ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
More than 60% of alkali light chains were released from rabbit skeletal myosin during heating to form gel. The removal of about 1 mol of regulatory light chain (LC2)/mol of myosin (LC2-deficient myosin) resulted in major decrease of gel strength at low ionic strength. The F-actin concentration required to attain maximum gel strength of the LC2-deficient myosin was greater than that of control myosin. These changes in functional characteristics of myosin induced by removal of LC2 were restored by reassociation of LC2 to the LC2-deficient myosin. Results showed skeletal myosin LC2 has an important role in its heat-induced gelation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb05398.x
