Homogeneity of myosin subfragments by equilibrium centrifugation.
Homogeneity of myosin subfragments by equilibrium centrifugation.
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通过平衡离心获得肌球蛋白亚片段的均质性。
DOI:
10.1021/bi00511a012
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发表时间:
1981
期刊:
影响因子:
2.9
通讯作者:
Lowey,S
中科院分区:
文献类型:
--
作者:
Margossian,SS;Stafford3rd,WF;Lowey,S
1969; Godfrey & Harrington, 1970a, b; Szuchet, 1977; Ernes & Rowe, 1978) and criteria for its purity and homogeneity are well established, less is known about the molecular weight distribution and heterogeneity of its proteolytic subfragments. Heavy meromyosin (HMM) and light meromyosin (LMM) produced by limited tryptic or chymotryptic digestion migrate as single peaks in the ultracentrifuge; the same degree of homogeneity is observed for subfragment-1 (SI) and rod prepared with papain or chymotrypsin (Lowey et al., 1969; Weeds & Pope, 1977). When analyzed by sodium dodecyl sulfate (NaDodS04)'-polyacrylamide gel electrophoresis, however, both SI and HMM can show extensive cleavage of the light and/or heavy chain depending on the conditions of the digestion. In recent years, the procedures for preparing myosin subfragments have been improved and defined more clearly with the goal of minimizing proteolyticdegradation. For instance, depending upon whether Mg2+ is included in the digestion mixture or is removed with EDTA, two distinct species of papain subfragment-1 are obtained: Mg-Sl has a full complement of the DTNB light chain, whereas EDTA-S1 f From the Rosenstiel Basic Medical Sciences Research Center and the Department of Biochemistry, Brandeis University, Waltham, Mas-sachusetts 02254. Received July 25, 1980. This work was supported by grants from the National Science Foundation (PCM7822710), the National Institute of Arthritis, Metabolism and Digestive Diseases, US Public Health Service (AM 17350), and the Muscular Dystrophy Association.
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影响因子:
64.8
作者:
S. Margossian;S. Lowey;B. Barshop
通讯作者:
B. Barshop
影响因子:
2.9
作者:
K. Kretzschmar;R. Mendelson;M. Morales
通讯作者:
M. Morales
DOI:
10.1016/s0021-9258(18)93820-2
发表时间:
1964
期刊:
The Journal of biological chemistry
影响因子:
--
作者:
D. Young;S. Himmelfarb;W. F. Harrington
通讯作者:
W. F. Harrington
影响因子:
4.8
作者:
T. Pollard;W. Stafford;M. Porter
通讯作者:
M. Porter
影响因子:
2.9
作者:
Richards Eg;C.;Menzel Db;Olcott Hs
通讯作者:
Olcott Hs