Thermal Unfolding of the Cold-acclimated Type of Carp Light Meromyosin Expressed by Recombinant DNA in <i>Escherichia coli</i>-Reference-Cited by-同舟云学术

Thermal Unfolding of the Cold-acclimated Type of Carp Light Meromyosin Expressed by Recombinant DNA in Escherichia coli

Published:1997 Issue:6 Volume:63 Page:1008-1013
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Kakinuma Makoto¹,Funabara Daisuke¹,Nakaya Misako¹,Hirayama Yasushi¹,Watabe Shugo¹,Maeda Kayo²,Ooi Tatsuo³

Affiliation:

1. Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo

2. International Institute for Advanced Research, Matsushita Electric Industrial Co., Ltd.

3. Department of Food Science, Kyoto Women's University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/63/6/63_6_1008/_pdf

Reference30 articles.

1. 1) W. F. Harrington and M. E. Rodgers: Myosin. Ann. Rev. Biochem., 53, 35-37 (1984).

2. 2) G.-C. Hwang, S. Watabe, and K. Hashimoto: Changes in carp myosin ATPase induced by temperature acclimation. J. Comp. Physiol. B, 160, 233-239 (1990).

3. 3) S. Watabe, G.-C. Hwang, M. Nakaya, X. -F. Guo, and Y. Okamoto: Fast skeletal myosin isoforms in thermally acclimated carp. J. Biochem., 111, 113-122 (1992).

4. 4) X. -F. Guo, M. Nakaya, and S. Watabe: Myosin subfragment-1 isoforms having different heavy chain structures from fast skeletal muscle of thermally acclimated carp. J. Biochem., 116, 728-735 (1994).

5. 5) P. L. Privalov: Stability of proteins. Small globular proteins. Adv. Protein Chem., 33, 167-241 (1979).

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1. Protein engineering studies on the thermal gel-forming ability of fish myosin;NIPPON SUISAN GAKKAISHI;2008

2. Rheological Properties of Fast Skeletal Myosin Rod and Light Meromyosin from Walleye Pollack and White Croaker: Contribution of Myosin Fragments to Thermal Gel Formation;Journal of Agricultural and Food Chemistry;2005-10-13

3. Differences in Polymer Formation through Disulfide Bonding of Recombinant Light Meromyosin between White Croaker and Walleye Pollack and Their Possible Relation to Species Specific Differences in Thermal Unfolding;Journal of Agricultural and Food Chemistry;2003-06-04

4. Differential Scanning Calorimetry and Circular Dichroism Spectrometry of Walleye Pollack Myosin and Light Meromyosin;Journal of Agricultural and Food Chemistry;2002-07-17