Heat-induced gelation of myosin prepared from different types of porcine muscles and effects of actin on those

Abstract

To clarify the heat-induced gelling properties of myosin prepared from different types of porcine muscles, heat-set gel strength (rigidity) of myosin from M. longissimus lumborum (LL), M. semimembranosus (SM), M. psoas major (PM) and Diaphragm, Pars muscularis (DM) was measured and the effects of actin from LL and DM on those were investigated. Maximum rigidities of the gels were various among myosin gels though optimum pH values for gelation were around 5.7. The addition of LL actin enhanced gel strength of myosin except that from DM, but DM actin had no effect. Interactions between myosin and actin used in this study were confirmed by the measurements of light scattering intensity. It is found that actins from different types of porcine muscles have different effects on heatinduced gelation of myosin.