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魚類筋原繊維の水の状態と温度安定性に及ぼすL-グルタミン酸ナトリウムの影響
http://hdl.handle.net/10069/30289
http://hdl.handle.net/10069/30289936f1c7d-ab7a-4d2e-8bcd-5b9b1b61133c
名前 / ファイル | ライセンス | アクション |
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suisan62_023.pdf (477.3 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2013-01-21 | |||||
タイトル | ||||||
タイトル | 魚類筋原繊維の水の状態と温度安定性に及ぼすL-グルタミン酸ナトリウムの影響 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | グルタミン酸ナトリウム | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | sodium L-glutamate | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 熱安定性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | thermal stability | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 結合水 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | bound water | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 魚類筋原繊維 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | fish myofibrils | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 筋原繊維 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Ca-ATPase | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 活性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | myofibrillar Ca-ATPase activity | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
野崎, 征宣
× 野崎, 征宣× 田端, 義明 |
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著者別名 | ||||||
姓名 | Nozaki, Yukinori | |||||
著者別名 | ||||||
姓名 | Tabata, Yoshiaki | |||||
その他のタイトル | ||||||
その他のタイトル | Influence of Sodium L-Glutamate on the State of Hydrated Water and the Thermal Stability of Fish Myofibrils | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Carp myofibrils (Mf) were added with various concentrations of sodium Lglutamate (Na-Glu), and examinations were made of the relationship between added concentrations of Na-Glu and bound water content in Mf or thermal stability with the rate constant (kD) for inactivation of myofibrillar Ca-ATPase as an index of the Mf in quality. At the concentration range used in this study, bound water content in Mf showed higher values for the addition of Na-Glu than no-additive Mf (control); it was gradually increased with an increase in concentration of Na-Glu, and reached the peak at the concentration of 2.0 mol, being slowly decreased at higher concentrations. Log kD for Mf was always smaller for the addition of Na-Glu than control; it was gradually decreased with an increase in concentration of Na-Glu, and reached the peak (highest thermal stability ) at the concentration of 2.0 mol, being slowly increased at higher concentrations. Some correlation was recognized to exist between bound water content in Mf and its thermal stability. | |||||
書誌情報 |
長崎大学水産学部研究報告 en : Bulletin of the Faculty of Fisheries, Nagasaki University 巻 62, p. 23-28, 発行日 1987-11 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 05471427 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00178473 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
論文ID(NAID) | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | NAID | |||||
関連識別子 | 40002770846 | |||||
出版者 | ||||||
出版者 | 長崎大学水産学部 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 長崎大学水産学部研究報告, v.62, pp.23-28; 1987 |