Abstract
The effects of two sulfhydryl reagents, N-ethylmaleimide and p-chloromercuribenzoate, on the gel formation of carp actomyosin by heating were examined in order to clarify the participation of the sulfhydryl groups in the gel formation.
It was found that the rigidity modulus of the gels formed at 40 and 80°C was decreasedby adding the sulfhydryl reagents to the actomyosin solution and that the gels containing the reagents were more soluble in 8M urea solution than the control gel.
These results indicate that the sulfhydryl groups participate in the gel formation of carp actomyosin by heating at 40 and 80°C and also suggest that the sulfhydryl groups of actomyosinin fish meat participate in the gel formation of the meat paste by heating.
