{"created":"2023-06-19T11:38:03.335017+00:00","id":5608,"links":{},"metadata":{"_buckets":{"deposit":"2426facd-3707-4542-ac5b-dcf36ca20578"},"_deposit":{"created_by":13,"id":"5608","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"5608"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00005608","sets":["420:421:422:430"]},"author_link":["11974","11975","11976"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1984-10-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"218","bibliographicPageStart":"207","bibliographicVolumeNumber":"11","bibliographic_titles":[{"bibliographic_title":"三重大学水産学部研究報告 = Bulletin of the Faculty of Fisheries, Mie University"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"カツオ幽門垂及び3種類の市販のたんぱく質分解酵素を用いてカツオ血合肉の液化を検討した。その結果を要約すると次のようである。カツオ幽門垂による血合肉の液化では，液化中に幽門垂の酵素によって多量のアンモニアが生成され，そのために得られた液化物のにおいはきわめてわるく，また液化物は浪い黒褐色を帯びていた。用いた市販酵素のなかではデナプシンが最も高い液化率を示し，デナプシン液化物は淡い黄色で，その窒素化合物は低分子のペプチドが主体であり，デナプシンは血合肉の液化に最も適した酵素の一つであることを示唆する結果を得た。","subitem_description_type":"Abstract"},{"subitem_description":"This paper describes the hydrolyses of the red muscle of skipjack with its pyloric caeca and three commercial proteolytic enzymes Denapsin (a protease of Aspergillus sp.), papain and Amano-P(a protease of Aspergillus sp.), to utilize fish red muscle which is discarded in the processing of marine products. The homogenates of the red muscle were incubated with those enzymes under suitable conditions. After incubation, the enzymatic reaction mixtures were boiled and then filtered. The filtrates(hydrolysates) obtained were subjected to determination of nitrogen, spectral analysis and gel filtration. The hydrolysate produced with the pyloric caeca contained a considerable amount of ammonia which was released during the hydrolysis. Among three commercial enzymes tested, Denapsin showed the highest ratio of solubilized nitrogen to the protein nitrogen of red muscle. The hydrolysate produced with Denapsin was a pale yellow and contained mainly lower peptides. The result obtained suggested that Denapsin is one of the most suitable enzymes for the solubilization of fish red muscle.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学水産学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0287-5772","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0023428X","subitem_source_identifier_type":"NCID"}]},"item_4_subject_16":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"667","subitem_subject_scheme":"NDC"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Solubilization of fish red muscle with proteolytic enzymes"}]},"item_4_text_63":{"attribute_name":"ノート","attribute_value_mlt":[{"subitem_text_value":"Agropedia提供データ"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_4_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高橋, 喬","creatorNameLang":"ja"},{"creatorName":"Takahashi, Takashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森下, 達雄","creatorNameLang":"ja"},{"creatorName":"Morishita, Tatsuo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"冨田, 和明","creatorNameLang":"ja"},{"creatorName":"Tomita, Kazuaki","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"AN0023428X0001118.pdf","filesize":[{"value":"493.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN0023428X0001118.pdf","url":"https://mie-u.repo.nii.ac.jp/record/5608/files/AN0023428X0001118.pdf"},"version_id":"82feaea7-6b2d-4a31-aeca-f23f61f90cdc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"fish red muscle","subitem_subject_scheme":"Other"},{"subitem_subject":"solubilization","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"酵素による血合肉の液化に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酵素による血合肉の液化に関する研究","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["430"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-06-22"},"publish_date":"2007-06-22","publish_status":"0","recid":"5608","relation_version_is_last":true,"title":["酵素による血合肉の液化に関する研究"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-11T06:38:18.754364+00:00"}