COMPARATIVE BIOCHEMISTRY OF PARAMYOSIN—A REVIEW
作者:
SACHI SRI KANTHA,
SHUGO WATABE,
KANEHISA HASHIMOTO,
期刊:
Journal of Food Biochemistry
(WILEY Available online 1990)
卷期:
Volume 14,
issue 1
页码: 61-88
ISSN:0145-8884
年代: 1990
DOI:10.1111/j.1745-4514.1990.tb00821.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTThe fibrous protein paramyosin is characteristic of invertebrate muscles. It is distributed in the phyla Platyhelminthes, Nematoda, Nematomorpha, Annelida, Mollusca, Arthropoda and Echinodermata. Of these, the last three contain important edible seafood species. The molecular weights, amino acid profile and immunological features of the paramyosins isolated from many invertebrate phyla are surveyed comparatively. In addition, the paramyosin literature reported predominantly from the investigations on bivalve molluscs(Mercenaria and Mytilusspecies) is reviewed under categories (1) microstructure, (2) solubility and stability characteristics, (3) phosphorylation, and (4) involvement in catch contraction. The importance of paramyosin to the quality of seafood systems has not been studied in detail so far.
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