Thermal Stability of Fish G-Actin Extracted from the Acetone-Dried Myofibril-Powder

Author:

Torigai Makoto1,Konno Kunihiko1

Affiliation:

1. Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Reference19 articles.

1. 1) I. A. Johnston, N. Freason, and G. Golberg: The effect of environ-mental temperture on the properties of myofibrillar adenosine triphosphatase from various species of fish. Biochem. J., 133, 735-738 (1973).

2. 2) A. Hashimoto, A. Kobayashi, and K. Arai: Thermostability of fish myofibrillar Ca-ATPase and adaptation to enviromental tempera-ture. Nippon Suisan Gakkaishi, 48, 671-684 (1982) (in Japanese).

3. 3) J. Vandekerckhove and K. Weber: Chordate muscle actins differ dis-tinctly from invertebrate muscle actins. The evolution of the differ-ent vertebrate actins. J. Mol. Biol., 179, 391-413 (1984).

4. 4) S. Watabe, Y. Hirayama, J. Imai, K. kikuchi, and M. Yamashita:Sequence of cDNA clones encoding alpha-actin of carp and goldfish skeletal muscles. Fisheries Sci., 61, 998-1003 (1995).

5. 5) T. Taguchi, K. Kikuchi, and M. Tanaka: Heat coagulation of fish actin. NipponSuisan Gakkaishi, 45, 639-642 (1979).

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