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Structural differences between myofibrillar protein,paratropomyosin, and tropomyosin as revealed by high‐performance liquid chromatography
Authors:Yuriko Nishio  Yuichi Ushimura  Shuji Ueda  Naoyuki Maeda  Akihito Hattori  Minoru Yamanoue
Affiliation:1. Laboratory of Chemistry and Utilization of Animal Products, Graduate School of Agricultural Science, Kobe University, Kobe, Hyogo, Japan;2. Japan Meat Science and Technology Institute, Shibuya‐ku, Tokyo, Japan
Abstract:Paratropomyosin (PTM) composes myofibril functions to weaken the rigor linkages formed between actin and myosin during postmortem aging of muscles. PTM has the similar physico‐chemical properties as tropomyosin (TM) that is a regulatory protein of myofibrils. So far, it is unclear whether PTM is definitely different from TM, because the primary structure of PTM has not been determined yet. The aim of this study was to clarify structural difference of PTM from TM. PTM was prepared by column chromatography immediately after slaughter from broiler breast muscle, and purified by high‐performance liquid chromatography (HPLC). Purified PTM was successfully separated from TM, and the recovered PTM molecule was reduced with dithiothreitol to separate again by HPLC. Two subunits were obtained and peptides from each digested subunit by V8 protease were recovered by HPLC, and then amino acid sequences of the peptides were analyzed by protein sequencing. As a result, some amino acid residues were replaced from that of TMα1 isoform which is the major isoform of TM, and also was different between the two subunits. Therefore, it is concluded that PTM clearly differs from TM and it is suggested that functional difference in PTM from TM is attributed to amino acid replacements in subunits composing PTM.
Keywords:HPLC  meat tenderness  myofibrillar protein  paratropomyosin
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