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ISOLATION OF LYSOSOMES FROM EEL MUSCLE ( ANGUILLA SPEC.)
Author(s) -
REHBEIN HARTMUT
Publication year - 1984
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1984.tb00316.x
Subject(s) - differential centrifugation , chemistry , biochemistry , fish <actinopterygii> , centrifugation , enzyme , biology , chromatography , fishery
The activities of two acid glycosidases have been determined in the white muscle of eel (round fish). The distribution pattern of these enzymes in the fractions obtained by differential centrifugation of homogenized muscle demonstrated that at least part of their activity originated from the lysosomes. Triton X‐100, hypotonic solution and freezing/thawing were effective in releasing α‐glucosidase from the lysosomes. Freezing and thawing of eel muscle (round fish) also resulted in the release of α‐glucosidase activity.