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KMID : 0380619780100010036
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 1 p.36 ~ p.45
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Muscle Ultrastructural Changes by Lysosomal Enzymes 2 . Scanning Electron Microscopic Studies
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조무제/Cho, Moo Je
윤태규/밀톤이베일리/Yoon, Tae Gyu/Bailey, Milton E
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Abstract
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Surface ultrastructural changes in endomysial connective tissue, sarcolemma and transverse ridges of bovine psoas muscle produced by leukocyte lysosomal enzymes in vitro at different pH (pH 7.0 and 4.0), temperature (37 and 4℃) and time interval (12, 24 hours at 37℃ and 36, 168 hours at 4℃) were studied by scanning electron microscope. Muscle incubated with leukocyte lysosomal enzymes at pH 7.0 produced severe degradation of endomysial and sarcolemmal connective tissue and transverse ridges but at pH 4.0 endomysial and sarcolemmal structures remain moderately stable and tranverse ridges are very stable even after 24 hours incubation at 37℃ and 7 days incubation. at 4℃.
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KEYWORD
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