Studies on the Subunits Involved in the Interaction of Soybean 11S Protein and Myosin

I. C. PENG, William R Dayton, D. W. QUASS, C. E. ALLEN

Research output: Contribution to journalArticlepeer-review

37 Scopus citations

Abstract

Protein‐protein interaction between soybean 11S protein and myosin in a buffer system was studied using gel filtration chromatography and electrophoresis after incubating the single or combined proteins at temperatures between 4°C and 100°C. The elution profiles of 11S protein and myosin indicated that interaction between these two proteins occurred only at temperatures between 85° C and 100°C. The degree of interaction increased as temperature increased from 85 to 100°C. The interaction was not between native soy 11S and myosin, but between partially dissociated soy 11S (intermediary subunits, IS) or fully dissociated soy 11S (basic subunits) and myosin heavy chains. The rate of interaction was proposed as being more rapid between myosin and the basic subunits than between myosin and IS.

Original languageEnglish (US)
Pages (from-to)1984-1990
Number of pages7
JournalJournal of food science
Volume47
Issue number6
DOIs
StatePublished - Nov 1982

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