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サメ筋肉ミオシンBの加熱ゲル形成性の測定法について
http://hdl.handle.net/10232/13369
http://hdl.handle.net/10232/13369f8248dca-5bb4-436f-8b83-ec96cb4aac69
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00040498_v37_p35-43.pdf (615.7 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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| 公開日 | 2015-06-05 | |||||
| タイトル | ||||||
| タイトル | サメ筋肉ミオシンBの加熱ゲル形成性の測定法について | |||||
| タイトル言語 | ja | |||||
| タイトル | ||||||
| タイトル | Method of Measurement for Heat-induced Gel Forming Ability in Myosin B prepared from Shark muscle | |||||
| タイトル言語 | en | |||||
| 著者 |
御木, 英昌
× 御木, 英昌× 上西, 由翁× 西元, 諄一 |
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| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Rigidity | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | shark muscle | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | myosin B | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | jelly strength | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | heat-induced gel | |||||
| 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 | |||||
| 要約 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | The gel forming ability of heating myosin B (MB) prepared from shark muscle was investigated by a slightly modified apparatus of Saunders and Ward's method for measuring rigidity (R). The MB-gels, so-called heat-induced gels of MB, were obtained by heating MB-sol (protein concentration ： 20-60mg/g) of pH 5.0-7.5 at 80°C for 20 min in a water-bath and then cooled at 0-3°C for 20 min in an ice-bath. The maximal R of MB-gel was equivalent to the R of that after heating MB-sol of pH 6.0. For the MB-sol of pH 5.0-5.5, MB-gels were unformed by heating. It seemed that this property was derived from the effect of the isoelectric point of this protein. An increase of protein concentration enhanced the gel-R. A plot of double logarithms of protein concentration and gel-R gave straight lines at pH 6.0 and 6.8. The heating temperature required to obtain the maximal R of MB-gel was 70°C among degrees from 40°C to 90°C at pH 6.0 and 6.8 in MB-sol. Further, the R of MB-gel was compared with the jelly strength of Kamaboko. As a result, the R of MB-gel mostly corresponded to jelly strength of Kamaboko. We may conclude that the gel forming ability of shark muscle is estimated from R of pure MB for a molecular model instead of making Kamaboko practically. |
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| 内容記述言語 | en | |||||
| 収録雑誌名 |
ja : 鹿児島大学水産学部紀要 en : Memoirs of Faculty of Fisheries Kagoshima University 巻 37, p. 35-43, 発行日 1988-12-25 |
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| 作成日 | ||||||
| 日付 | 1988-12-25 | |||||
| 日付タイプ | Issued | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| ISSN | 0453087X | |||||
| NII書誌ID（雑誌） | ||||||
| 収録物識別子タイプ | NCID | |||||
| NC ID | AN00040498 | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| NDC | ||||||
| 主題Scheme | NDC | |||||
| 主題 | 660 | |||||
| 公開者・出版者 | ||||||
| 出版者 | 鹿児島大学 | |||||
| 出版者言語 | ja | |||||
| 公開者・出版者 | ||||||
| 出版者 | Kagoshima University | |||||
| 出版者言語 | en | |||||
