A simple method for preparation of chicken α-actinin was described. 2. According to electrophoretic and amino acid analyses, the light component (the 6S component) of α-actinin was an entirely different protein from the middle component (the 10S component) or from actin, whereas no definite evidence was presented to discriminate the middle component from actin. 3. The accelerating effect of α-actinin on the superprecipitation belonged solely to the light component. 4. The sedimentation coefficient of the light component of a-actinin in a solution of low ionic strength showed a concentration dependence and its s200, w was 6.8S. When the ionic strength of the medium was increased, the light component of α-actinin split into two peaks, of which the apparent sedimentation coefficients were approximately 7S and 12S respectively at a protein concentration of 3.5 mg/ml. The latter component seemed to be the associated form of the former component.
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Masaki et al. (1969) studied this question.