Studies on heat-induced gelation of cardiac myosin and actomyosin. Part I. Effects of temperature, actin-myosin ratio, pH, and salt and protein concentrations on heat-induced gelling of cardiac myosin and reconstituted actomyosin

Heat-induced gel forming ability of cardiac myosin and reconstituted actomyosin at different weight ratios was investigated in a model system. In this study, myosin alone always had greater binding power than actomyosin under identical conditions of temperature, pH, and salt and protein concentrations. Especially, myosin formed the strongest three-dimensional gel structure with fine filaments and uniform porosity at pH 5.4 and salt concentration