Heat-induced gelation of a mixture of myosin B and soybean protein.

Abstract

On observation by scanning electron microscopy, the respective diameters of heat-induced gel networks ofmyosin B and soybean protein CIF were found to be above 1 μm and below 1 μm. In a mixture of the proteins, it was observed that the denatured soybean protein CIF had associated continuously around myosin B networks. These reactions reinforced the rough myosin B networks. The structures of the reinforced networks were considerably different from those of the individual proteins. Furthermore, when both the proteins were mixed, formation of the networks was already found before heating. It was suggested that the reaction was related to disulfide bonds between the two proteins.