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Start Over Author "Yukio Oka" Publisher oxford university press (oup)
3 results on '"Yukio Oka"'

2. Effects of Temperature, Actin-myosin Ratio, pH, and Salt and Protein Concentrations on Heat-induced Gelling of Cardiac Myosin and Reconstituted Actomyosin

Author

Ali Asghar, Yukio Oka, Tsutomu Yasui, Kunihiko Samejima, and Katsuhiro Yamamoto

Subjects
chemistry.chemical_classification, Actin myosin, Heat induced, Cardiac myosin, Salt (chemistry), Model system, macromolecular substances, General Biochemistry, Genetics and Molecular Biology, law.invention, chemistry, Biochemistry, Magazine, law, Myosin, General Agricultural and Biological Sciences, Actin
Abstract

Heat-induced gel forming ability of cardiac myosin and reconstituted actomyosin at different weight ratios was investigated in a model system. In this study, myosin alone always had greater binding power than actomyosin under identical conditions of temperature, pH, and salt and protein concentrations. Especially, myosin formed the strongest three-dimensional gel structure with fine filaments and uniform porosity at pH 5.4 and salt concentration

Published
1986
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3. Studies on heat-induced gelation of cardiac myosin and actomyosin. Part I. Effects of temperature, actin-myosin ratio, pH, and salt and protein concentrations on heat-induced gelling of cardiac myosin and reconstituted actomyosin

Author

Yukio Oka, Ali Asghar, Tsutomu Yasui, Katsuhiro Yamamoto, and Kunihiko Samejima

Subjects
Actin myosin, chemistry.chemical_classification, Heat induced, Salt (chemistry), Cardiac myosin, macromolecular substances, Polymer, General Biochemistry, Genetics and Molecular Biology, Protein filament, chemistry, Myosin, Biophysics, General Agricultural and Biological Sciences, Actin
Abstract

Heat-induced gel forming ability of cardiac myosin and reconstituted actomyosin at different weight ratios was investigated in a model system. In this study, myosin alone always had greater binding power than actomyosin under identical conditions of temperature, pH, and salt and protein concentrations. Especially, myosin formed the strongest three-dimensional gel structure with fine filaments and uniform porosity at pH 5.4 and salt concentration

Published
1986
Full Text
View/download PDF

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