Abstract: For 10%myosin concentration maximum gel strength was achieved when the solution was incubated with Trans glu taminase (T Gase loulg Protein)at 35℃,pH9.0 for 90min. Myosin solutions at higher concentrations turned to self-supporting gels at 37 ℃with addition of 0.02uT Gase/g Protein. The micno-stnuture of protein gels prepared by T Gase was visnalized by Scanning electron Microscopy (SEM)and if was found that gels had a turee-dimensional net work. Analysis of reaction products by SDS-Polyacry lamide gel electrophoresis (SDS-PAGE) indicted a decrease in intact protein monomers and the formation of ploymer uhich could not enter into the running gel with increasing reaction time. Results showed that T Gase treatmeat increased the strength of the protein network throagh ∈-(r-glutamyl) lysine crosslinks.

Key words: Transglutaminase , Myosin gel strength gel