Effect of divalent cations on heat-induced gelation of chicken gizzrd myosin

摘要

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 FeCl_2. Scanning electron microscopic observations of the gels showed that the gels with FeCl_2 had a thinner and smoother network in their microstructure. Fluorescence intensity of gizzard myosin before heating increased in 0.4-0.5 M and decreased in 0.1-0.2 M KCl solutions by the addition of FeCl_2. Cross-linking experiments using.EDC indicated that myosin rods were cross-linked at 60-70 deg C and FeCl_2 accelerated the cross-linking of rods. These results suggested that FeCl_2 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 FeCl_2 accelerated head to head aggregation.