• 대한약리학회:학술대회논문집
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• 2006.11a
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• pp.57-57
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• 2006

• 대한약리학회:학술대회논문집
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• 2006.10a
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• pp.96.2-96.2
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• 2006

• Korean Journal of Fisheries and Aquatic Sciences
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• v.5 no.2
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• pp.57-62
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• 1972

Natural actomyosin was extracted from the dorsal muscle of carp (Cyprinus carpio), and some Physico-chemical properties were determined. The sedimentation constant ($s_{20},\;_\omega$) of the purified skeletal muscle actomyosin was about 24.76s and the ATP sensitivity 147-176. The specific viscosity was rapidly ascended with the increase of protein concentration as other vertebrate actomyosins. ATPase activating site under the effect of pH variation was showed on the both sides of acid and base resembling with the tendency of rabbit skeletal muscle actomyosin, and found at 6.0 on the acidic side and at 9.5 on the basic side.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.196-199
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• 2006

The current study was conducted to identify relationship between myosin heavy chain I to objective color dimensions. Myosin heavy chain I isoform showed coefficients of determinant($r^2$) of 0.54 and 0.40 for Hunter a* and b* values. For he current dataset, Hunter a* value at day 1 had higher relationships with that at both day 7 and 14, emphasizing the importance of initial meat color which is largely affected by animal management prior to slaughter.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.223-227
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• 2007

Ground garlic inhibited the cross-linking reaction of myosin and incorporation of monodansylcadaverine (MDC) in salted Alaska pollack surimi catalyzed by transglutaminase (TGase). The component responsible for the inhibition was a thermostable, low molecular weight compound. The component also inhibited microbial transglutaminase (MTGase). The inhibition by garlic was reversibly recovered upon addition of 2-mercaptoethanol. The inhibitory component was therefore hypothesized to contain sulfhydryl groups within its structure. Alliin itself did not inhibit the cross-linking reaction. However, the addition of alliin together with garlic increased the inhibition. This result suggested that compounds derived from alliin was responsible for the inhibition of TGase activity.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.168-171
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• 2005

한우의 Myosin B 단백질을 단백질 가수분해 효소인 pepsin으로 처리한 다음 단백질의 함량과 혈압상승 펩티드 생성효소인 angiotensin-I converting enzyme(ACE)에 대한 저해활성을 측정하였다. 등심이 우둔에 비해 단백질의 함량이 높았으며, 가수분해 처리 후 우둔과 다르게 등심은 3시간 가수분해 처리구에서 단백질의 함량이 높게 나타났다. ACE 저해활성은 등심에서는 3시간, 우둔에서는 6시간동안 가수분해시켰을 때 ACE 저해율이 유의적으로 가장 높게 나타났으며, 3, 6시간동안 가수분해시켰을 경우 부위 별로 유의적인 차가 있었으나(p<0.05), 0, 1시간동안 가수분해 시켰을 때는 부위간의 유의적인 차는 없었다(p>0.05). ACE 저해율이 가장 좋은 가수분해 처리구를 ultrafiltration시킨 결과, 저분자 peptide 상태의 가수분해물이 고분자에 비하여 ACE 저해율이 높은 것으로 나타났다. 차후 ACE 억제활성도가 높은 단백질을 분리하여 가장 우수한 분획을 찾아 아미노산 염기서열을 밝혀 고혈압 억제제로 합성 개발하는 연구를 추진할 예정이다.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.16-20
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• 2005

Additions of ground garlic, chili and ginseng powder did not affect the breaking force and strain of directly heated gel of Alaska pollack surimi. In comparison, these additives reduced the setting effect achieved by incubation of the salted surimi at $25^{\circ}C$, and resulted in a decreased breaking force and strain for the two step heated gel. Garlic almost completely inhibited the myosin cross-linking reaction, an important reaction for improving the gel properties occurring in the setting process. However, chili and ginseng powder minimally inhibited the cross-linking reaction. Thus, this study proposes that the mechanism for the suppression of the setting effect by chili and ginseng is different from that of garlic.

• The Korean Journal of Zoology
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• v.26 no.1
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• pp.1-17
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• 1983

The synthesis of myosin, actin, tropomyosin and troponin in the cultured muscle cells of chick embryo during the differentiation were analyzed. The synthesis of myosin and actin were very active prior to the myoblast fusion while the troponin synthesis became active after the fusion. Tropomyosin was synthesized practically constantly throughout the culture period. Several proteins were detected in the muscle-conditioned medium strongly suggesting that the cells in culture released polypeptides which might act on the membrane of neighboring cells cells to initiate the fusion.

• 대한핵의학회:학술대회논문집
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• 1988.05a
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• pp.131.2-132
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• 1988

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1995.11a
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• pp.125-125
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• 1995