A complex thermoanalytical method, the derivato-graphy, has been applied for the study of age-related changes in the composition and structural stability of human articular hyaline cartilage, meniscus and tendon. Structurally bound water content in all the three types of tissues, as well as the concentration of sulfated acid glycosaminoglycans in cartilage and meniscus were found to decrease significantly with age; the amount of keratan sulfate showed increasing tendency. Correlation could be demonstrated between the accumulation of covalent crosslinks in the aging structural proteins and the thermostability of the samples between 450°C and 800°C. Structural differences as well as differences in the rate of maturation of cartilage, meniscus and tendon tissues resulted in alterations in their thermal decomposition.
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Bihari‐Varga et al. (2009) studied this question.
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