지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
The muscle of abalone, Notohaliotis discus (REEVE), and top-shell, Turbo cornutus Solander, were examined for protein composition.
Then paramyosins which are known as one of the important structural protein of the muscle fibrils were isolated from the both muscle and their physico-chemical properties such as solubility, salting-out behaviour, intrinsic viscosity, ATPase activity, etc. involving amino acid composition and N-terminal amino acid residues were investigated to elucidate phylogenie characteristics more intensively from the viewpoint of comparative biochemistry.
The analysis of protein composition resulted in the following estimations: abalone muscle; water-soluble protein of 22 %, salt-soluble protein, 34%, alkali-soluble protein, 20%, and stroma protein, 24%, and top-shell muscle; water-soluble protein of 16%, salt-soluble protein, 30%, alkali-soluble protein, 29%, and stroma protein, 25%, respectively.
It is demonstrated in sedimentation analysis that paramyosin and myosin-actomyosin account for approximately 65% and 35% of the salt-soluble protein of abalone, and that the composition of both sediments in top-shell was approximately 70% and 30%, respectively.
The ultracentrifugally homogenous paramyosins isolated essentially according to Bailey's ethanol-dried method from both of the muscle showed a S°_(20,w) of 3. 14s for abalone and a S°_(20,w) of 3.50s for top-shell.
The both paramyosins were commonly rich in arginine, aspartic acid, and glutamic acid, while scarcely contained proline and tryptophan, in rough accord with the other paramyosins thus far reported.
It is clear that these gastropod paramyosins showed of having the characteristic N-terminal amino acid residues such as N-aspartic acid, N-valine, N-serine, and N-threonine in common.
The abalone paramyosin completely salted in with KCl beyond 0.35μ and the top-shell paramyosin beyond 0.30μ. The abalone paramyosin was salted-out between 18% and 30% saturation of ammonium sulphate and the top-shell paramyosin between 22% and 29% saturation.
The intrinsic viscosities at abalone and top~shell paramyosins at 25℃ were estimated respectively to be 3.1 dl/g and 2.6 dl/g showing somewhat higher than the values for some other paramyosins from lamellibranchs.
In regard with the ATPase activity, the para myosin specimens did not exhibit any significant activity over through the pH conditions of 5 to 9.5. irrespective of the presence of Ca^(++) or Mg^(++). So was the case with the abalone paramyosin prepared by a slightly modified Bailey's wet-extraction method.
Then paramyosins which are known as one of the important structural protein of the muscle fibrils were isolated from the both muscle and their physico-chemical properties such as solubility, salting-out behaviour, intrinsic viscosity, ATPase activity, etc. involving amino acid composition and N-terminal amino acid residues were investigated to elucidate phylogenie characteristics more intensively from the viewpoint of comparative biochemistry.
The analysis of protein composition resulted in the following estimations: abalone muscle; water-soluble protein of 22 %, salt-soluble protein, 34%, alkali-soluble protein, 20%, and stroma protein, 24%, and top-shell muscle; water-soluble protein of 16%, salt-soluble protein, 30%, alkali-soluble protein, 29%, and stroma protein, 25%, respectively.
It is demonstrated in sedimentation analysis that paramyosin and myosin-actomyosin account for approximately 65% and 35% of the salt-soluble protein of abalone, and that the composition of both sediments in top-shell was approximately 70% and 30%, respectively.
The ultracentrifugally homogenous paramyosins isolated essentially according to Bailey's ethanol-dried method from both of the muscle showed a S°_(20,w) of 3. 14s for abalone and a S°_(20,w) of 3.50s for top-shell.
The both paramyosins were commonly rich in arginine, aspartic acid, and glutamic acid, while scarcely contained proline and tryptophan, in rough accord with the other paramyosins thus far reported.
It is clear that these gastropod paramyosins showed of having the characteristic N-terminal amino acid residues such as N-aspartic acid, N-valine, N-serine, and N-threonine in common.
The abalone paramyosin completely salted in with KCl beyond 0.35μ and the top-shell paramyosin beyond 0.30μ. The abalone paramyosin was salted-out between 18% and 30% saturation of ammonium sulphate and the top-shell paramyosin between 22% and 29% saturation.
The intrinsic viscosities at abalone and top~shell paramyosins at 25℃ were estimated respectively to be 3.1 dl/g and 2.6 dl/g showing somewhat higher than the values for some other paramyosins from lamellibranchs.
In regard with the ATPase activity, the para myosin specimens did not exhibit any significant activity over through the pH conditions of 5 to 9.5. irrespective of the presence of Ca^(++) or Mg^(++). So was the case with the abalone paramyosin prepared by a slightly modified Bailey's wet-extraction method.
목차
ABSTRACT
緖論
實驗 方法
結果 및 考察
結論
謝意
文獻
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
방어 Myosin과 갈색띠 매물고둥 Paramyosin 의 물리화학적 성질
한국식품과학회지
1987 .02
-
가열 변성에 따른 방어 Myosin과 갈색띠 매물고둥 Paramyosin의 소수성, 용해도, SH기 및 단백질간 상호작용의 변화
한국식품과학회지
1987 .04
-
Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food science of animal resources
2019 .01
-
참전복 Haliotis discus hannai의 陸上水槽飼育에 관한 硏究 Ⅱ. 먹이別 飼育實驗
한국양식학회지
1994 .05
-
Bacillus sp. CW-1121이 생성하는 단백 분해 효소를 이용한 참깨박 단백질의 용출
Applied Biological Chemistry
1993 .01
-
참전복 사료의 단백질원 평가
한국양식학회지
1998 .02
-
Effects of Electron Beam Irradiation on Functional and Other Associated Properties of Pork Myofibrillar Salt-Soluble Proteins
Journal of Food Science and Nutrition
2006 .03
-
한국산 인삼 단백질의 용해성 및 전기영동 패턴
Applied Biological Chemistry
1985 .01
-
산란 노계육에서 추출한 염용성 단백질의 열변성에 관한 연구
한국축산식품학회지
1998 .01
-
Effects of Soy Protein Coating on Shell Strength and Quality of Shell Eggs
Food Science and Biotechnology
2004 .08
-
A New Process for Muscle Protein Isolate
한국축산식품학회 학술발표초록집
2004 .01
-
Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Food Science and Biotechnology
2000 .12
-
참전복 Haliotis discus hannai의 陸上水槽飼育에 관한 硏究 Ⅰ. 稚貝成長에 미치는 水槽形態 및 飼育密度의 영향
한국양식학회지
1994 .02
-
실험 배합사료, 관행사료 및 미역 공급이 까막전복, 시볼트전복 및 참전복 치패의 성장과 체성분에 미치는 영향
한국양식학회지
1998 .11
-
쌀단백질의 가치와 이용방법
식품과학과 산업
2019 .03
-
참전복, Haliotis discus hannai의 3배체 유도와 생물학적 특성에 관한 연구 Ⅲ. 3배체의 성장
한국양식학회지
1997 .05
-
CURRENT STATUS OF ABALONE DISEASES IN SOUTH KOREA
한국수산과학회 양식분과 학술대회
2015 .05
-
다양한 원료의 사료첨가제가 전복의 성장, 체조성 및 패각 색채에 미치는 영향
한국양식학회지
2006 .11
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018076803