초록

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Abstract ▼ AI-Helper

In order to compare and examine the general characteristics of myofibrillar proteins which is an important protein source as a food resource and relates directly with muscle contraction, we have extracted the myofibrillar proteins from squid and clam. The ionic strength of myofibrillar proteins con...

In order to compare and examine the general characteristics of myofibrillar proteins which is an important protein source as a food resource and relates directly with muscle contraction, we have extracted the myofibrillar proteins from squid and clam. The ionic strength of myofibrillar proteins connected with Ca-ATPase activity, Mg-ATPase activity and EDTA-ATPase activity showed distinct differences between squid and clam. In the activity-pH curve, actomyosin of the clam had a weak biphasic response. In the low concentration of dioxane, myofibrillar proteins of the squid showed a sudden decrease in activity but myofibrillar proteins of the clam showed in increase in activity. Ethanol and metanol in low concentration caused myosin and HMM from the squid and clam to increase their activities. If we cause modification by NEM, under 10-6M concentration, the activity was increased but above 10-5M concentration, there was a sudden decrease in activity.

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