SDS-PAGE
The patterns of MP only showed that band of myosin heavy chain (MHC) and actin at theMwof 200 and 43 kDa, respectively (Fig. 2A).
There were more band which might be the myosin light chains(=20 kDa) and tropomyosin complex (=38 kDa).
These patterns suggested that the obtained sample contained the major protein belonging to the MP, which were suitable for the test to understand effect of cross-linking catalyzed by MTG in the present of SP.
The protein component in SP solutionwas obtained for 10 major bands as shown in Fig. 2B. In addition, the majority proteins showed the molecular weight around 30e40 kDa.
This result was similar to that observed for SP from 16 fish species, which 10 protein bands were obtained (Nakagawa,Watabe, & Hashimoto, 1988).
Moreover, the distribution of water soluble protein was not related to fish species as noted by Morioka and Shimizu (1993).
They also reported that the gel strength of SP will be increase when the proportion of protein band at Mw of 94 was increased. However,
protein bands showing high intensity was found at Mw of 48, 40,
and 38 (Fig. 2B).
This suggested that the gel enhancing might hardly observed.
SDS-PAGE
The patterns of MP only showed that band of myosin heavy chain (MHC) and actin at theMwof 200 and 43 kDa, respectively (Fig. 2A).
There were more band which might be the myosin light chains(=20 kDa) and tropomyosin complex (=38 kDa).
These patterns suggested that the obtained sample contained the major protein belonging to the MP, which were suitable for the test to understand effect of cross-linking catalyzed by MTG in the present of SP.
The protein component in SP solutionwas obtained for 10 major bands as shown in Fig. 2B. In addition, the majority proteins showed the molecular weight around 30e40 kDa.
This result was similar to that observed for SP from 16 fish species, which 10 protein bands were obtained (Nakagawa,Watabe, & Hashimoto, 1988).
Moreover, the distribution of water soluble protein was not related to fish species as noted by Morioka and Shimizu (1993).
They also reported that the gel strength of SP will be increase when the proportion of protein band at Mw of 94 was increased. However,
protein bands showing high intensity was found at Mw of 48, 40,
and 38 (Fig. 2B).
This suggested that the gel enhancing might hardly observed.
การแปล กรุณารอสักครู่..