@article{oai:rakuno.repo.nii.ac.jp:00001394,
 author = {舊谷, 亜由美 and FUNATSU, Yasuhiro and 舩津, 保浩 and 小善, 圭一 and 原田, 恭行 and 高野, 隆司 and 矢野, 豊 and 里見, 正隆},
 issue = {4},
 journal = {日本水産学会誌, Nippon Suisan Gakkaishi},
 month = {Jul},
 note = {Article, 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.},
 pages = {726--735},
 title = {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},
 volume = {78},
 year = {2012}
}