Abstract:

Objective: To study the combined effect of L-histidine and KCl on myosin solubility, aggregation and heatinduced
gel properties. Methods: Rabbit Psoas major myosin was extracted and purified. After dialysis against different
concentrations of KCl (1, 150 and 600 mmol/L) in the presence of L-histidine, it was measured for solubility, turbidity
and heat-induced gel properties at different ionic strengths. Results: After L-histidine treatment, the solubility of rabbit
meat myosin in a low ionic strength solution (1 mmol/L KCl) increased from 17.2% to 64.4%, and this is accompanied by
a significant decrease in the extent of aggregation and a significant increase in the hardness and water-holding capacity
(WHC) of heat-induced gels (P ＜ 0.05). Nevertheless, at both physiological (0.15 mol/L KCl) and high ionic (0.6 mol/L
KCl) strength, neither myosin solubility nor aggregation was affected by the presence of L-histidine in dialysis, although a
significant decrease in the hardness of heat-induced gels was observed (P < 0.05). The WHC of heat-induced gels showed a
significant reduction at high ionic strength, but exhibited no change at physiological ionic strength. Conclusion: L-histidine
treatment can result in a significant increase in myosin solubility and heat-induced gel properties at low ionic strength
conditions. This may provide new insights for developing low sodium gel-type meat products.

Key words: myosin, L-histidine, solubility, aggregation, gel properties