The denaturation, aggregation, and theological properties of chicken breast
muscle myosin, beta -lactoglobulin (beta -LG), and mixed myosin/beta -LG s
olutions were studied in 0.6 M NaCl, 0.05 mM sodium phosphate buffer, pH 7.
0, during heating. The endotherm of a mixture of myosin and beta -LG was id
entical to that expected if the endotherm of each protein was, overlaid on
the same axis. The maximum aggregation rate (AR(max)) increased, and the te
mperature at the AR(max) (T-max) and initial aggregation temperature (T-0)
decreased as the concentration of both proteins was increased. The aggregat
ion profile of <0.5% myosin was altered by the presence of 0.25% beta -LG.
Addition of 0.5-3.0% beta -LG decreased storage moduli of 1% myosin between
55 and 75 degreesC, but increased storage moduli (G ') when heated,to 90 d
egreesC and after cooling. beta -LG had no effect on the gel point of great
er than or equal to1.0% myosin, but enhanced gel strength when heated to 90
degreesC and after cooling. After cooling, the G ' of 1% myosin/2%beta -LG
gels was about 1.7 times greaterthan that of gels prepared from 2% myosin/
1% beta -LG.