myosin Chem.
(ˈmaɪəsɪn)
Also -ine.
[f. Gr. µῦ-ς muscle + -ose2 + -in1.]
The chief ingredient of the clot formed on coagulation of muscle-plasma.
vegetable myosin or myosin-globulin is found, with vitellin, in maize, oats, peas, etc.
| 1869 E. A. Parkes Pract. Hygiene (ed. 3) 158 The nitrogenous aliments are blood-fibrine, muscle-fibrine or syntonin, myosin [etc.]. 1887 Bentley Man. Bot. 37 The proteids exist in these grains as globulins, which hitherto have been known only to occur in animals, that is, as myosin-globulin and vitellin-globulin. |
Hence myoˈsinogen, a proteid of muscle-plasma.
| 1891 Syd. Soc. Lex. 1896 Allbutt's Syst. Med. I. 171 Several very important albuminous substances, for example, myosinogen and fibrinogen, are coagulated at 56° C. |