title: Molecular forces involved in the formation and stabilization of heat-induced actomyosin gels.
abstract: Increasing concentrations of KCl, KF and NaCl from 0·2 to 1·0 m increased the compressive strength and cohesiveness of heat-induced actomyosin gels (0·6 m KCl pH 6·0). On the other hand, KBr, KSCN, KI, NH(4)Cl, MgCl(2) and CaCl(2) decreased gel strength and cohesiveness. Gel compressive strength increased with increasing urea concentration (0·4-2·4 m). Addition of the sulphydryl blocking agent N-ethylmaleimide and the reducing agents dithiothreitol and cysteine decreased the compressive strength and cohesiveness of actomyosin gels. Overall, the results indicate that hydrophobic interactions, disulphide and hydrogen bonding contribute to the formation and stabilization of actomyosin gels.
authors: Department of Food Chemistry, Ireland.
authors: E
authors: E
authors: O'Neill
authors: D M
authors: DM
authors: Mulvihill
authors: P A
authors: PA
authors: Morrissey