Heat-induced Gelation of Myosin from Leg and Breast Muscles of Chicken

Abstract

Heat-induced gelation of myosin from leg and breast muscles of chicken was studied in 0.6 M Kc1. Gel strength of breast myosin was higher than that of leg myosin between pH 5.2 and 6.0. Turbidity of breast myosin increased below pH 6.0 but that of leg myosin did not increase at pH 5.7. Turbidity of leg myosin was higher than that of breast myosin below pH 5.6. Viscosity of breast myosin increased between pH 5.5 and 6.0 as the pH decreases, although that of leg myosin decreased. The breast myosin assembled to form long filaments at pH 5.7, but leg myosin failed to form long filaments. At pH 5.4, breast myosin filaments became longer and leg myosin assembled into filaments though they were shorter than breast myosin filaments. The strength of heat-induced gel formed from the filamentous leg and breast myosins at acidic region was not influenced by Factin. These results indicate that the strength of heat-induced gel of both myosins is closely related to their morphological properties. © 1987, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.