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A kinetic study of salt-induced denaturation of actin during storage at low temperature

Research Project

Project/Area Number 05660307
Research Category

Grant-in-Aid for General Scientific Research (C)

Allocation TypeSingle-year Grants
Research Field Zootechnical science/Grassland science
Research InstitutionNiigata University

Principal Investigator

IKEUCHI Yoshihide  Niigata University Applied Biological Chemistry Associate Professor, 農学部, 助教授 (90168112)

Co-Investigator(Kenkyū-buntansha) SUZUKI Atsushi  Niigata University Applied Biological Chemistry Professor, 農学部, 教授 (40018792)
Project Period (FY) 1993 – 1994
Project Status Completed (Fiscal Year 1994)
Budget Amount *help
¥2,100,000 (Direct Cost: ¥2,100,000)
Fiscal Year 1994: ¥400,000 (Direct Cost: ¥400,000)
Fiscal Year 1993: ¥1,700,000 (Direct Cost: ¥1,700,000)
KeywordsActin / Tropomyosin / HMM / Denaturation / Curing / DNAase I / DNaseI / 食肉タンパク質 / 反応速度論
Research Abstract

The small amount of F-actomyosin complex acts as a cross-linker with the free myosin molecule on heating, and it is considered to be a prerequisite for actin-induced improvement in the gel formability of myosin. Therefore, the property of heat-induced gel of myosin depends on the stability of actin during treatment with salt. The present work was conducted to elucidate the mechanism of salt-induced denaturation of actin during incubation at a low temperature.
1. A kinetic analysis by measuring DNase l inhibition capacity of actin demonstrated that the denaturation of actin obeys the theory of an irreversible continuous reaction (F-ADP-actin ---> G-ADP-actin ---> denatured actin) when actin solution is incubated at a low temperature (0゚C).
2. The addition of a sufficient amount of ATP to an F-actin solution effectively retards the progress of the denaturation of actin. ATP is thought to stabilize the structure of G-actin depolymerized during treatment with salt. That is, the present of ATP retards the process of G-ADP-actin -->denatured actin.
3. It has become apparent that a small amount of HMM accelerates the rate of depolymerization of F-actin during incubation at 0゚C.As a result, released G-actin is presumed to enter quickly the denaturation process without ATP.
4. When tropomyosin was added to solution containing actin alone or actin-HMM complex, the denaturation of actin was suppressed remarkably between 0.2 M KCI and 0.6 M KCI.From this result, it is clear that tropomyosin stabilizes the actin filament against disassembly at ionic strengths lower than 0.6 M.KCI

Report

(3 results)
  • 1994 Annual Research Report   Final Research Report Summary
  • 1993 Annual Research Report
  • Research Products

    (5 results)

All Other

All Publications (5 results)

  • [Publications] 池内義英: "高圧処理と食肉タンパク質の性状変化" 日本食品工業学会誌. 40. 299-307 (1993)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] Yoshihide,Ikeuchi: "Dynamic Rheological Behaviour and Biochemical Properties of Rabbit Skeletal Actomyosin during Storage at 0℃" Journal of the Science of Food and Agriculture. 65. 77-84 (1994)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] Y.Ikeuchi, H.Tanji, T.Kakimoto, A.Suzuki: "Dynamic Rheological Behavior and biochemical Properties of Rabbit Skeltal Actomyosin during Storage at 0゚C." Journal of Science and Food Agriculture. 65. 77-84 (1994)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] Yoshihide,Ikeuchi: "Dynamic Rheolog Behaviour and Biochemicol Prperties of Rabbit skeletol Actomyosin during storage at 0℃" Journal of the Science of Food and Agricalture. 65. 77-84 (1994)

    • Related Report
      1994 Annual Research Report
  • [Publications] Y.Ikeuchi: "Dynamic Rheological Behaviour and Biochemical Properties of Actomyosin during Storage at O℃" Journal of the Science of Food and Agriculture. (印刷中). (1994)

    • Related Report
      1993 Annual Research Report

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Published: 1993-04-01   Modified: 2016-04-21  

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