Structural Changes of Carp Myosin during Heating

Biscuit Dough Structural Changes during Heating:

Structural stability of myosin rod from silver carp as affected by season.

UNLABELLED 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...

Structural changes accompanying phosphorylation of tarantula muscle myosin filaments

Electron microscopy has been used to study the structural changes that occur in the myosin filaments of tarantula striated muscle when they are phosphorylated. Myosin filaments in muscle homogenates maintained in relaxing conditions (ATP, EGTA) are found to have nonphosphorylated regulatory light chains as shown by urea/glycerol gel electrophoresis and [32P]phosphate autoradiography. Negative s...

Structural Changes that upon Activation Occur in Scallop Myosin Filaments

Myosin filaments isolated from scallop striated muscle have been activated by calcium-containing solutions, and their structure has been examined by electron microscopy after negative staining. The orderly helical arrangement of myosin projections characteristic of the relaxed state is largely lost upon activation. The oblique striping that arises from alignment of elongated projections along t...

Changes of digestive enzymes activity in common carp (Cyprinus carpio) during larval ontogeny

This study was aimed to gain knowledge on the ontogeny of digestive enzymes in common carp larvae at the governmental Warm water Fish Aquaculture Center of Shahid Rajaee in Sari, Mazandaran, Iran. The ontogenetic development of pancreatic (trypsin, chymotrypsin, lipase and α-amylase) and intestinal (alkaline phosphatase and aminopeptidase-N) enzymes were assessed in common carp larvae from firs...