Abstract
Abstract The process of transformation of myosin A to myosin B during the prolonged extraction of muscle mince was investigated in detail by various physico-chemical techniques, viz. , viscosity, turbidity, flow birefringence, ultracentrifugation and ATPase activity measurements. All the determinations have shown that the formation of actomyosin started at around 8–10 h after the start of extraction and was completed at about 20 h. Flow birefringence measurements suggested that actomyosin particles of fairly uniform size-1–2 μ in length-were formed from the beginning and the amount increased during further extraction of muscle mince.
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