Atomic force microscopy of thermally treated myosin filaments

被引:9
|
作者
Iwasaki, T [1 ]
Washio, M [1 ]
Yamamoto, K [1 ]
机构
[1] Rakuno Gakuen Univ, Dept Food Sci, Ebetsu, Hokkaido 0698501, Japan
关键词
atomic force microscope; myosin filament; thermal denaturation; gelation;
D O I
10.1021/jf0500381
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Heat-induced morphological change in myosin filaments was observed using atomic force microscope. The thickness of fixed native myosin filament was estimated to be 95 +/- 5 nm. When myosin filaments in 0.1 M NaCl at pH 6.0 were heated at 40, 55, and 70 degrees C for 10 min, the particulate structure appeared spirally on the surface of the filament at 40 degrees C, and the thickness of the filament was 75 +/- 10 nm. When myosin filaments were treated at 55 degrees C, several filaments were formed associated with side-by-side interaction through projected myosin heads to form a strand. The surface of the strand looked knobby. The thickness of thermally denatured filaments at 55 degrees C was 48 +/- 5 nm, and that of strands was about 80-110 nm, indicating the involvement of several filaments in a strand. The strands became to be rope-like at 70 degrees C, and the individual filaments in a strand were not distinguishable.
引用
收藏
页码:4589 / 4592
页数:4
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