1. The effects of trehalose on actomyosin of salted pike eel muscle were first investigated.

2. The characteristics of superprecipitation of myosin B (natural actomyosin) from bovine stomach has been studied.

3. The dissociation of actomyosin may be one of the causal factors that make meat become tender during postmortem aging.

4. A protein found in muscle cells that, together with actin, forms actomyosin, which provides the contractile mechanism of muscle tissue.

5. The thermostability and freeze denaturation of ATPase activity, total - SH and actomyosin ( AM ) from Charybdis japonica were studied.

6. At the same time the influences on configuration of actomyosin and myosin were studied.

7. The commonest protein in muscle cells, responsible for the elastic and contractile properties of muscle. It combines with actin to form actomyosin.