{"created":"2023-07-25T08:08:26.535004+00:00","id":7826,"links":{},"metadata":{"_buckets":{"deposit":"9599e5fc-7794-4271-9888-251729dbdbd2"},"_deposit":{"created_by":18,"id":"7826","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"7826"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00007826","sets":["228:262:4826","39:40"]},"author_link":["122202","4734","4736","122203"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"278","bibliographicPageStart":"273","bibliographicVolumeNumber":"31","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":"1982-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"A study was made to determine the effectiveness of cystein and side problems in reducing the\nmercury content of comminuted muscle of fish from Kagoshima Bay. (1) About 50% of the mercury content in raw muscle could be removed by extrating with 0.5% cystein solution (pH 5.0).\nAbout 70% of the mercury pre-cooked fish muscle could be removed by extracting with the solution (pH 1.4). However, loss of protein due to dissolving in the extract was appreciably large when raw muscle was treated with the cystein solution of low pH value. Thus the mercury in muscle may be reduced advantageously in case of cooked state of muscle. (2) Change due to\nultrafiltering the extract in the concentration of protein and mercury in the extract proved the\nmercury to be without bonding with protein. (3) About 50-70% of protein in the extract was\nrecovered by means of shifting pH value or adding hexametaphosphate. Only small amounts of mercury in the extract were distributed in the removed protein.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"鹿児島湾内で漁獲された高濃度の水銀を含む魚種筋肉を対象に,0.5%システイン液抽出法による水銀除去の効果とこの処理に伴う二,三の問題点を調べた。1) 細切生肉をpH5.07システイン液でブレンドすることにより肉中水銀の約50%が,また加熱細切肉をpH1.4の抽出液で処理することにより水銀の約70%が除去された。しかし,脱水銀処理液中に溶出するタンパク質の損失は,生肉が低pH液で処理された場合にかなり大きかった。ゆえに,脱水銀処理は加熱肉を対象とするのが有利と思われる。2) システイン処理液中タンパク質および水銀の限外ろ過による動態から,処理液中水銀が遊離形で存在することが推定された。3) 脱水銀処理液中のタンパク質の50~70%が,pH移動法またはヘキサメタ燐酸塩添加法によって回収された。また,システイン処理液からの回収タンパク質はほとんど水銀を含まなかった。","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":"663","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":"太田, 冬雄","creatorNameLang":"ja"},{"creatorName":"OHTA, Fuyuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"122202","nameIdentifierScheme":"WEKO"}]},{"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":"御木, 英昌","creatorNameLang":"ja"},{"creatorName":"MIKI, Hidemasa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4736","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000040041727","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"武林, 哲夫","creatorNameLang":"ja"},{"creatorName":"TAKEBAYASHI, Tetsuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"122203","nameIdentifierScheme":"WEKO"}]}]},"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_v31_p273-278.pdf","filesize":[{"value":"448.9 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v31_p273-278.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/7826/files/AN00040498_v31_p273-278.pdf"},"version_id":"b265b134-fbbf-44ab-b6a3-435c6b8d2d67"}]},"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":"魚肉中水銀のシステインによる除去について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉中水銀のシステインによる除去について","subitem_title_language":"ja"},{"subitem_title":"Reduction of Mercury with Cystein in Comminuted Fish Muscle","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4826"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-09"},"publish_date":"2015-06-09","publish_status":"0","recid":"7826","relation_version_is_last":true,"title":["魚肉中水銀のシステインによる除去について"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:09:36.314950+00:00"}