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KMID : 0380619780100010027
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 1 p.27 ~ p.35
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Muscle Ultrastructural Changes by Lysosomal Enzymes
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조무제/Cho, Moo Je
윤태규/밀톤 이 베일리/Yoon, Tae Gyu/Bailey, Milton E.
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Abstract
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Ultrastructural changes in Z-line. M-line and myofilaments of bovine psoas muscle produced by leukocyte lysosomal enzymes in vitro at different pH values (pH 7.0 and 4.0), temperatures (37 and 4℃) and time intervals (12, 24 hours at 37℃ and 36, 168 hours at 4℃) were studied by transmission electron microscope. Muscle incubated with leukocyte lysosomal enzymes at pH 7.0 produced distinguishable degradation of Z-line, M-line and-H-zone at both temperatures but at acidic pH (pH 4.0). Z-line were very stable and myofilaments were severely disintegrated.
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