Effect of divalent cations on heat-induced gelation of chicken gizzard myosin
2001
Kim, J.B. (Rakuno Gakuen Univ., Ebetsu, Hokkaido (Japan)) | Morita, J. | Ishioroshi, M. | Samejima, K.
Smooth muscle myosin was prepared from chicken gizzards to study its heat-induced gelation. The gel strength of chicken gizzard myosin gel increased by the addition of FeCl2. Scanning electron microscopic observations of the gelsshowed that the gels with FeCl2 had a thinner and smoother network in their microstructure. Fluorescence intensity of gizzard myosin before heating increased in 0.4-0.5M and decreased in 0.1-0.2M KCl solutions by the addition of FeCl2. Cross-linking experiments using. EDC indicated that myosin rods were cross-linked at 60-70 deg C and FeCl2 accelerated the cross-linking of rods. These results suggested that FeCl2 enhanced the gel strength of gizzard myosin due to the structural change of tail portion in high KCl solution, while in low KCl solution the addition of FeCl2 accelerated head to head aggregation.
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