Heat-induced gelation of chicken gizzard myosin
1994
Morita, J. | Sugiyama, H. | Kondo, K.
Chicken gizzard myosin solution formed a gel when heated above 40 degrees C. The rigidity of the gel was constant above 65 degrees C. Maximum pH for gel formation was 5.9 at 0.6M and 5.7 at 0.15M KCl. Higher rigidity of the myosin gel was observed at low ionic strength than at high ionic strength. Rigidities of myosin at 0.6M KCl increased by (mg/mL) and at 0.15M (mg/mL) myosin concentration. The strength of gizzard myosin gels was comparable to that of myosin gels from chicken breast muscle under similar conditions.
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