Ivanov I I, Kreps E M, Ivanteeva E P, Mikhaleva N P, Matveeva I M, Kruglova E E, Mashanskiĭ V F
Biokhimiia. 1976 Nov;41(11):1952-7.
Ca2+ ions at low concentration (10(-4)-10(-5) M) when added to ultracentrifugates of sarcoplasmic proteins with minimal content of sarcoplasmic reticulum fragments completely prevent protein gelatinization or gels, formed in these conditions, quickly dilute. Ca2+ ions at the concentration of 10(-3) M prevented in these conditions gelatinization in all the cases studied. Strong gels of sarcoplasmic proteins are formed afterwards in weak acid (pH 6.1-6.75), neutral (pH 7.0) and weak alkaline (pH 7.25-7.45 and higher) media. It is suggested that gelatinization of sarcoplasmic proteins is closely related with the development of plastic tonus, obturatory muscle function and viscous after-effect.
当向肌质网片段含量极低的肌质蛋白超速离心物中添加低浓度（10⁻⁴ - 10⁻⁵ M）的Ca²⁺离子时，能完全防止蛋白质凝胶化，或者使在这些条件下形成的凝胶迅速稀释。在这些条件下，浓度为10⁻³ M的Ca²⁺离子在所有研究案例中都能防止凝胶化。随后，在弱酸（pH 6.1 - 6.75）、中性（pH 7.0）和弱碱性（pH 7.25 - 7.45及更高）介质中会形成肌质蛋白的强凝胶。有人认为，肌质蛋白的凝胶化与塑性紧张、闭锁肌功能和粘性后效应的发展密切相关。
