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The spreading of myosin

Name: The spreading of myosin
Keywords: 3. Good health

descriptionPublicationkeyboard_double_arrow_right Article , Part of book or chapter of book 01 Jan 1935 English Publisher:Portland Press Ltd.Journal:Biochemical Journal, volume 29, pages 48-52 (issn: 0306-3283,

Authors: Evert Gorter; Hans van Ormondt;

doi: 10.1042/bj0290048 , 10.1007/978-94-015-2998-3_6

pmid: 16745652

pmc: PMC1266454

The spreading of myosin

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Abstract

Whereas most proteins so far studied show spreading at their isoelectric points or on strongly acid solutions (we have examined more or less thoroughly ovalbumin, zein, gliadin, insulin, pepsin, trypsin, ovoglobulin, ovomucoid, caseinogen, globin and haemoglobin) some proteins do not spread, when tested by our usual technique. Gelatin is a bad spreader and this is due to its too great solubility. Myosin and probably fibrinogen also do not spread because the particles of the sols have too little solubility.

Related Organizations

Leiden University
Netherlands

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