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Abstract: Myosin subfragment‐1 (S1) was prepared from myofibrils of summer and winter silver carp by chymotryptic digestion in the presence of ethylenediaminetetraacetic acid (EDTA). Two S1 heavy chain isoforms with different molecular sizes of 91 kDa and 95 kDa were detected in the fast skeletal muscle from summer and winter silver carp, respectively. ATPase inactivation assay indicated that winter...
Abstract: Chymotrypsin digestion and Circular dichroism (CD) spectroscopy were used to study the structural stability of myosin rods prepared from silver carp in summer and winter. Differences in the thermal stability were clearly demonstrated by the chymotryptic digestion patterns and CD data obtained at pH 7.5 in 0.5 M KCl for myosin rods in both seasons, indicating the structural properties differed...
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