Scanning electron microscopy and rigidity characterization were used in this study of myosin gelation in the presence of actin.The heat-induced gel formation of myosin was aided by the addition of actin to myosin at a molar ratio of 1: 2.7.However, this actin effect was not observed when the actin-binding site(s) of myosin was blocked by p-chloromercuri benzoate treatment or denaturation, or when the myosin-binding site(s) of actin was blocked by trinitrophenylation.The effect also disappeared with an aging myosin-actin mixture, with ATP or pyro
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Ishioroshi et al. (1980) studied this question.