Thermal Gelation Characteristics of Myosin Subfragments |
| |
| Authors: | TAKESHI SANO SATOSHI F NOGUCHI JUICHIRO J MATSUMOTO TAKAHIDE TSUCHIYA |
| |
| Affiliation: | Authors Matsumoto and Tsuchiya are affiliated with the Dept. of Chemistry, Faculty of Science &Technology, Sophia Univ., 7–1 Kioi-cho, Chiyoda-ku, Tokyo 102, Japan. Author Noguchi is with Taiyo Research Laboratory, Taiyo Fishery Co., Ltd., 3–2–9 Tsukishima, Chuo-ku, Tokyo 104, Japan. Author Sano, formerly with the Dept. of Chemistry, Sophia Univ., is now with the Dept. of Genetics &Development, College of Physicians &Surgeons, Columbia Univ., New York, NY 10032. |
| |
| Abstract: | To elucidate the roles of the head and the tail portions of the molecule in the thermal gelation of myosin, the gelation characteristics of heavy meromyosin (HMM) and of light meromyosin (LMM) were investigated. The aggregation process of HMM corresponded to that of myosin alone in the temperature range above 50°C. Both the dynamic viscoelastic behavior and the aggregation process of LMM agreed fairly well with those of myosin alone in the temperature range up to 45 °C. Therefore, the first development of gel elasticity of myosin was attributable mainly to the tail portion of the molecule and the second was to its head portion. |
| |
| Keywords: | |
|
|
