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醤油麹を用いて製造したニギス魚醤油および蒲鉾製造ロス醤油の発酵初期に起こるタンパク質の分解について
http://hdl.handle.net/10659/3439
http://hdl.handle.net/10659/343982ae71fb-a722-478b-b37b-135c26306429
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
S-2013-48_funatsu.pdf (2.2 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2014-06-16 | |||||
| タイトル | ||||||
| タイトル | 醤油麹を用いて製造したニギス魚醤油および蒲鉾製造ロス醤油の発酵初期に起こるタンパク質の分解について | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 蒲鉾ロス | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 魚醤油 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 醤油麹 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | タンパク質分解 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 遊離アミノ酸 | |||||
| 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 | journal article | |||||
| 著者 |
舊谷, 亜由美
× 舊谷, 亜由美× 舩津, 保浩× 小善, 圭一× 原田, 恭行× 高野, 隆司× 矢野, 豊× 里見, 正隆 |
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| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3300 | |||||
| 姓名 | FURUTANI, AYUMI | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3301 | |||||
| 姓名 | FUNATSU, YASUHIRO | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3302 | |||||
| 姓名 | SHOZEN, KEI-ICHI | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3303 | |||||
| 姓名 | HARADA, YASUYUKI | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3304 | |||||
| 姓名 | TAKANO, TAKASHI | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3305 | |||||
| 姓名 | YANO, YUTAKA | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3306 | |||||
| 姓名 | SATOMI, MASATAKA | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | To clarify the pattern and process of protein degradation of fish sauce mashes containing salt and koji mold, and deepsea smelt Glossanodon semifasciatus or wastes from kamaboko processing, which have already been heat-ed during the process of making kamaboko, the production of degradation products during fermentation was stu-died. The liquefaction ratio in deepsea smelt and wastes mash increased markedly during 7 days of fermentation. The insoluble protein content of both mashes also decreased rapidly with the liquefaction despite the difference in main material. These results suggest that the rapid protein degradation in both mashes at the early stage of fer-mentation could be caused by the koji mold rather than endogeneous digestive enzymes contained in viscera of fish. According to SDS—PAGE analysis, the disappearance of protein components and the production of low-molecular-weight components which could not be separated by 12.5% polyacrylamide gel during the fermentation period were different between the two mashes. Moreover, the content of free amino acids in deepsea smelt mash was higher than that in wastes mash. As a result, the production and accumulation of low-molecular-weight pro-tein and free amino acids in fish sauce mash were affected by the characteristics of protein in the main material. | |||||
| 書誌情報 |
日本水産学会誌 en : Nippon Suisan Gakkaishi 巻 78, 号 4, p. 726-735, 発行日 2012-07 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0021-5392 | |||||
| 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 | |||||
| その他のタイトル | ||||||
| その他のタイトル | Proteolytic process of two fish sauce mashes prepared from deepsea smelt and waste from kamaboko processing using soy sauce koji mold in the early stage of fermentation | |||||
| 出版者 | ||||||
| 出版者 | 公益社団法人 日本水産学会 | |||||
| 資源タイプ | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Article | |||||
