Thermal Transitions of Myosins/Subfragments from Black Marlin (Makaira mazara) Ordinary and Dark Muscles |
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Authors: | JENG-REN LO YOSHINORI MOCHIZUKI YUJI NAGASHIMA MUNEHIKO TANAKA NAOMICHI ISO TAKESHI TAGUCHI |
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Affiliation: | Authors are with the Dept. of Food Science &Technology, Faculty of Fisheries, Tokyo Univ. of Fisheries, 4-5-7 Konan, Minatoku, Tokyo 108, Japan. |
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Abstract: | Thermal transitions were studied by means of differential scanning calorimetry (DSC) and a spectrophotometric method. Three endothermic peaks (40, 43, 50°C: ordinary muscle; 46, 54, 62°C: dark muscle) were observed in DSC thermograms of both myosins. Thermograms of S-l fragments showed one peak (41°C: ordinary muscle, 43°C: dark muscle). But ordinary and dark muscle rod fragments gave two peaks (41, 62°C) and one peak (58°C), respectively. The spectrophotometric results also showed two thermal transitions for both myosins and one transition for their S-1 fragments. However, the rod from ordinary muscle myosin had two transitions, whereas that from dark muscle myosin had one transition. |
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