魚類筋肉内燐化合物の生理化学的研究-X

魚肉のmyosin ATP-aseについて

抄録

Myosins A and B were prepared from the muscle of gibel according to a modified method of SZENT-GYÖRGYI's¹⁰⁾. The latter substance has been obtained in a greater amount from the fish muscle than the former. Myosin B purified by repeating five times the treatment of precipitating and washing with 0.6M KCl solution and water had two optimal pH values at 6.5 and 9.0 in the action of ATP-ase as seen in Figure 2.