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Updated: May 27, 2026

The Mechanics of (Poro-)Elastic Contractile Actomyosin Networks As a Model System of the Cell Cytoskeleton
Published on: March 10, 2023
Molecular forces involved in the formation and stabilization of heat-induced actomyosin gels
E O'Neill1, D M Mulvihill, P A Morrissey
1Department of Food Chemistry, Ireland.
Abstract:
Increasing concentrations of KCl, KF and NaCl from 0·2 to 1·0 m increased the compressive strength and cohesiveness of heat-induced actomyosin gels (0·6 m KCl pH 6·0). On the other hand, KBr, KSCN, KI, NH(4)Cl, MgCl(2) and CaCl(2) decreased gel strength and cohesiveness. Gel compressive strength increased with increasing urea concentration (0·4-2·4 m). Addition of the sulphydryl blocking agent N-ethylmaleimide and the reducing agents dithiothreitol and cysteine decreased the compressive strength and cohesiveness of actomyosin gels. Overall, the results indicate that hydrophobic interactions, disulphide and hydrogen bonding contribute to the formation and stabilization of actomyosin gels.
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