{"created":"2023-07-25T08:06:09.928836+00:00","id":4848,"links":{},"metadata":{"_buckets":{"deposit":"ee5e4c0a-4a2f-43c5-b468-dd43a92cd270"},"_deposit":{"created_by":3,"id":"4848","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4848"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004848","sets":["228:262:4820"]},"author_link":["102611","102613","4734","102615","102612","102616","12441","102614","4736"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Method of Measurement for Heat-induced Gel Forming Ability in Myosin B prepared from Shark muscle"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"サメ キンニク ミオシン B ノ カネツ ゲル ケイセイセイ ノ ソクテイホウ ニツイテ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"43","bibliographicPageStart":"35","bibliographicVolumeNumber":"37","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1988-12-25"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The gel forming ability of heating myosin B (MB) prepared from shark muscle was\ninvestigated by a slightly modified apparatus of Saunders and Ward's method for measuring\nrigidity (R).\nThe MB-gels, so-called heat-induced gels of MB, were obtained by heating MB-sol\n(protein concentration ： 20-60mg/g) of pH 5.0-7.5 at 80°C for 20 min in a water-bath and then\ncooled at 0-3°C for 20 min in an ice-bath. The maximal R of MB-gel was equivalent to the R of\nthat after heating MB-sol of pH 6.0. For the MB-sol of pH 5.0-5.5, MB-gels were unformed\nby heating. It seemed that this property was derived from the effect of the isoelectric point of\nthis protein. An increase of protein concentration enhanced the gel-R. A plot of double\nlogarithms of protein concentration and gel-R gave straight lines at pH 6.0 and 6.8. The\nheating temperature required to obtain the maximal R of MB-gel was 70°C among degrees from\n40°C to 90°C at pH 6.0 and 6.8 in MB-sol.\nFurther, the R of MB-gel was compared with the jelly strength of Kamaboko. As a result,\nthe R of MB-gel mostly corresponded to jelly strength of Kamaboko.\nWe may conclude that the gel forming ability of shark muscle is estimated from R of pure MB\nfor a molecular model instead of making Kamaboko practically.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ミキ, ヒデマサ"}]},{"nameIdentifiers":[{}],"names":[{"name":"カミニシ, ヨシオ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ニシモト, ジュンイチ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"MIKI, Hidemasa"}]},{"nameIdentifiers":[{}],"names":[{"name":"KAMINISHI, Yoshio"}]},{"nameIdentifiers":[{}],"names":[{"name":"NISHIMOTO, Jun-ichi"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"ISSN"}]},"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":"660","subitem_subject_scheme":"NDC"}]},"item_7_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"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":"御木, 英昌"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"上西, 由翁"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"西元, 諄一"}],"nameIdentifiers":[{},{}]}]},"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_v37_p35-43.pdf","filesize":[{"value":"615.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v37_p35-43.pdf","url":"https://ir.kagoshima-u.ac.jp/record/4848/files/AN00040498_v37_p35-43.pdf"},"version_id":"e88f0c86-8685-4780-9352-9000be84a58b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Rigidity","subitem_subject_scheme":"Other"},{"subitem_subject":"shark muscle","subitem_subject_scheme":"Other"},{"subitem_subject":"myosin B","subitem_subject_scheme":"Other"},{"subitem_subject":"jelly strength","subitem_subject_scheme":"Other"},{"subitem_subject":"heat-induced gel","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":"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","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"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"}]},"item_type_id":"7","owner":"3","path":["40","4820"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-05"},"publish_date":"2015-06-05","publish_status":"0","recid":"4848","relation_version_is_last":true,"title":["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"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:49:22.896960+00:00"}