Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 2 Issue 1
- /
- Pages.1-21
- /
- 1973
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
Isolation and Characterization of Paramyosins of Marine Gastropods
해산복족류(海産腹足類)의 Paramyosin의 분리(分離) 및 그 특성(特性)에 관(關)한 연구(硏究)
- Pyeun, Jae-Hyeung (Dept. of Food Science and Technology Pusan Fisheries College)
- 변재형 (부산수산대학 식품공학과)
- Published : 1973.03.31
Abstract
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
Keywords