{"created":"2023-07-25T08:06:08.256636+00:00","id":4809,"links":{},"metadata":{"_buckets":{"deposit":"bfb7c68a-0e6a-470a-baaa-6ae5ff9646e6"},"_deposit":{"created_by":18,"id":"4809","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"4809"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004809","sets":["228:262:4824","39:40"]},"author_link":["4734","102397","4736"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1984-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"131","bibliographicPageStart":"123","bibliographicVolumeNumber":"33","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of Faculty of Fisheries Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1984-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The freeze-denaturation of the shark muscle myosin B (MB) (in vitro) was examined under\nthe conditions in which sarcoplasmic protein (Sp-P) and / or urea existed. The results were\nas follows.\n(1) In the mixture system of MB:Sp-P at -20°C of storage, the ATPase activity of MB\nwas not affected by Sp-P, but the solubility of MB was controlled by Sp-P.\n(2) In the mixture system of MB:Urea, the freeze-denaturation of MB was promoted very\nmuch as urea content became higher. At the concentration of 3% (molality: 5mM) and 10%\n(15 mM) urea in MB, the changes in the solubility and the ATPase activity were found to be\nequal as that of control, respectively.\n(3) In the mixture system of MB:Sp-P:Urea, when Sp-P content was 32% of MB which is\nabout equal as that of concentration in a living body, the degree of freeze-denaturation was\ngreater according as the urea content increased. However, when the urea content was 10% (15 mM) in the mixture system, the freeze-denaturation of MB indicated almost the same\nchange as that of control.\n(4) From the above results, it can be concluded that the usual condition of leaching\ntreatment was suitable for the keeping quality of frozen Surimi made from shark muscles.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"ホシザメ筋肉を用いてSp-Pおよび尿素,あるいはこれらが共存する状態(in vitro)でのMBの凍結・凍蔵における変性への影響を検討した。(1) MB-Sp-P混和系における-20°C貯蔵では,Sp-Pによる溶解性低下抑制作用を認めたが,MB-ATPase活性低下抑制は認められなかった。(2) MB-尿素混和系では,尿素濃度が高いほど変性は促進されたが,溶解性はMBに対する重量比3%(濃度 5mM)で,MB-ATPase活性は10%(濃度 15mM)において対照と同等の変化であった。(3) MB-Sp-P尿素混和系ではSp-PをMBに対し32%(生体内の割合にほぼ等しい)含む場合尿素濃度が高いほど変性は大きかったが,尿素10%(濃度 15mM)含有の混合系では対照とほとんど同じ程度の変化を示した。(4) 以上より,通常の晒処理条件はサメ冷凍すり身の品質保持上適当であると判断された。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"667","subitem_subject_scheme":"NDC"}]},"item_7_version_type_14":{"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":"西元, 諄一","creatorNameLang":"ja"},{"creatorName":"NISHIMOTO, Jun-ichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4734","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030041693","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"林, 義晃","creatorNameLang":"ja"},{"creatorName":"HAYASHI, Yoshiaki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"102397","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"御木, 英昌","creatorNameLang":"ja"},{"creatorName":"MIKI, Hidemasa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4736","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000040041727","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v33-1_p123-131.pdf","filesize":[{"value":"736.7 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v33-1_p123-131.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/4809/files/AN00040498_v33-1_p123-131.pdf"},"version_id":"7cfa0101-cc2a-4410-90b4-77ba6900fd2e"}]},"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":"筋形質タンパク質および尿素共存下(in vitro)におけるサメ肉ミオシンBの凍結変性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"筋形質タンパク質および尿素共存下(in vitro)におけるサメ肉ミオシンBの凍結変性","subitem_title_language":"ja"},{"subitem_title":"Effect of Sarcoplasmic Protein and Urea on the Freeze-Denaturation of the Shark Muscle Myosin B (in vitro)","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4824"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-08"},"publish_date":"2015-06-08","publish_status":"0","recid":"4809","relation_version_is_last":true,"title":["筋形質タンパク質および尿素共存下(in vitro)におけるサメ肉ミオシンBの凍結変性"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:09:35.941236+00:00"}