Chicken-gizzard actin: polymerization and stability.

  title={Chicken-gizzard actin: polymerization and stability.},
  author={Hanna Strzelecka-Gołaszewska and Ewa Pr{\'o}chniewicz and Ewa Gudowska – Nowak and S Zmorzyński and Witold Drabikowski},
  journal={European journal of biochemistry},
  volume={104 1},
Preparations of chicken gizzard actin obtained from acetone-dried muscle powders prepared with various methods developed for skeletal muscle contain variable amounts of a beta-actinin-like protein. This contamination is minimized if the procedure of muscle powder preparation includes washing with EDTA solution, and can be completely removed by gel filtration of G-actin on Sephadex G-100. The presence of beta-actinin activity manifests itself in an increased rate of actin polymerization, low… CONTINUE READING


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