ABSTRACTThe effect of two‐step Heating, including low temperature setting, on the gel properties of the paramyosin‐myosin system was investigated. At relatively low paramyosin contents, little effect of the two‐step heating on gel properties was observed. When the paramyosin became 25 or more, the indices of gel properties became significantly larger than those for the gels prepared by one‐step heating. Paramyosin was more susceptible to the effect of two‐step heating than myosin. It was thus concluded that paramyosin was mainly responsible for the effect of setting in invertebrate mu
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