The Optimum Conditions for Gel Formation of Myosin B and/or Soybean Protein CIF

Interaction of Muscle Protein and Soybean Protein. part IV.

Abstract

The conditions for gel formation with myosin B and/or soybean protein CIF (Cold Insoluble Fraction)were studied, and following results were obtained:
(1) It was made clear that 15 mg/ml myosin B and 50mg/ml CIF begin to form the gel when heated at 70°C for 4 min and at 100°C for 10min, respectively.
(2) In the mixture of myosin B with CIF, the gel can be formed even under such conditionsthat the gel has been imposible to form with single protein, and it was observed to form a more stable and rigid gel by the interaction of both proteins,
(3) It was confirmed that most of the myosin-heavy chains concern directly with gel formation.