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Enzymatic Studies of Bruised Poultry Tissue a
Author(s) -
BROWN WILLIAM E.,
HAMDY MOSTAFA K.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01752.x
Subject(s) - acid phosphatase , bruise , alkaline phosphatase , phosphatase , enzyme , chemistry , biochemistry , enzyme assay , medicine , surgery
SUMMARY Acid phosphatase activity increased and alkaline phosphatase activity decreased in experimentally inflicted poultry bruises. The activities of both enzymes were influenced by such factors as age of bruise, severity of muscular injury, and previous bruise history. Activity of acid phosphatase in bruised areas was maximum 4–6 days post‐contusion, being 2–3 times that in normal muscle. Alkaline phosphatase activity often approached 50% that of the control level on the first and second days after trauma. Under ordinary assay conditions, appreciable acid phosphatase was found to be bound in lysosomes whereas no bound activity was demonstrable in normal tissue. When normal muscle was incubated with 1% trypsin prior to homogenation, however, some bound acid phosphatase activity was detected.