Sulfhydryl content of tuna myoglobin
作者： A.M. Dollar , W. Duane Brown , H.S. Olcott
DOI: 10.1016/0006-291X(59)90037-3
关键词: Tuna 、 Solubility 、 Composition (visual arts) 、 Homogeneous 、 Red meat 、 Biochemistry 、 Myoglobin 、 Neothunnus 、 Yellowfin tuna 、 Chemistry 、 Chromatography
摘要: Abstract A homogeneous preparation of myoglobin made from the red meat yellowfin tuna ( Neothunnus macropterus ) resembled previously described myoglobins in solubility, absorption spectra, iron content, and sedimentation velocity, but, uniquely, contained one to two free sulfhydryl groups per assumed molecular weight 16,000–17,000.
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