Heat-induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH

ABSTRACT Heat‐induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L‐myosin) or L‐myosin tail subfragment was mixed with breast myosin (B‐myosin) or B‐myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat‐induced gel between L‐ and B‐myosin seemed to be caused by differences in filament‐forming ability and in gel‐forming ability of head and tail segments of both kinds of myosins.