Gosselin-Rey C, Piront A, Gerday C
Biochim Biophys Acta. 1978 Feb 15;532(2):294-304. doi: 10.1016/0005-2795(78)90584-6.
The component I isolated from carp red muscle has been characterized as a true parvalbumin, fairly different from carp parvalbumins described so far. The protein is antigenically related to the parvalbumin III from pike, which belongs to the so called parvalbumin lineage alpha. Immunological investigations on the location of the various carp parvalbumins reveal genuine variation in the pattern of these proteins according to organ and type of muscular tissue.