WEKO3
アイテム
{"_buckets": {"deposit": "0333b460-d672-4201-b249-4500bc3c7ab8"}, "_deposit": {"created_by": 3, "id": "4913", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "4913"}, "status": "published"}, "_oai": {"id": "oai:kindai.repo.nii.ac.jp:00004913", "sets": ["1421"]}, "author_link": ["6717"], "item_2_alternative_title_1": {"attribute_name": "タイトル カナ", "attribute_value_mlt": [{"subitem_alternative_title": "カマボコ ノ ヒモドリ : タイネツセイ プロテイナーゼ ニ ヨル スリミ ゲル ノ ホウカイ"}]}, "item_2_alternative_title_2": {"attribute_name": "タイトル ローマ字", "attribute_value_mlt": [{"subitem_alternative_title": "Kamaboko no himodori : tainetsusei puroteinaze ni yoru surimi geru no hokai"}]}, "item_2_biblio_info_21": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1995-01-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "28", "bibliographicPageEnd": "83", "bibliographicPageStart": "77", "bibliographic_titles": [{"bibliographic_title": "近畿大学農学部紀要"}, {"bibliographic_title": "Memoirs of the Faculty of Agriculture of Kinki University", "bibliographic_titleLang": "en"}]}]}, "item_2_description_33": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Elasticity (ashi) of boiled fish paste (kamaboko} is obtained when fish paste is heated at about 85℃. However, when heating is done of 60~65℃, ashi is slight and the kamaboko loses its commercial value. The cause was formerly attributed to heat denaturation of fish protein which relates to the formation of network structure in kamaboko. Thereafter, autolytic (proteolytic) approach was introduced and a unique heat-stable proteinase which acts specifically at 60~65℃ was found in fish muscle. From enzymatic investigations relating to this proteinase, it has been cofirmed that the collapsing of fish paste gels heated at 60~65℃ (himodori) was caused by the hydrolysis of fish paste gel by the heat-stable proteinase, which is activated at 60~65℃.", "subitem_description_type": "Abstract"}]}, "item_2_description_36": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "記事区分:総説", "subitem_description_type": "Other"}]}, "item_2_description_37": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"subitem_description": "Departmental Bulletin Paper", "subitem_description_type": "Other"}]}, "item_2_description_41": {"attribute_name": "フォーマット", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_2_publisher_14": {"attribute_name": "出版者 名前", "attribute_value_mlt": [{"subitem_publisher": "近畿大学農学部"}]}, "item_2_source_id_22": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "04538889", "subitem_source_identifier_type": "ISSN"}]}, "item_2_text_15": {"attribute_name": "出版社 カナ", "attribute_value_mlt": [{"subitem_text_value": "キンキ ダイガク ノウガクブ"}]}, "item_2_text_16": {"attribute_name": "出版社 ローマ字", "attribute_value_mlt": [{"subitem_text_value": "Kinki daigaku nogakubu"}]}, "item_2_text_17": {"attribute_name": "出版年(from)", "attribute_value_mlt": [{"subitem_text_value": "1995"}]}, "item_2_text_44": {"attribute_name": "ID(XooNIps)", "attribute_value_mlt": [{"subitem_text_value": "AN00064044-19950315-0077"}]}, "item_2_text_47": {"attribute_name": "日付 記録日(XooNIps)", "attribute_value_mlt": [{"subitem_text_value": "2007-12-15"}]}, "item_2_text_51": {"attribute_name": "最終更新日(XooNIps)", "attribute_value_mlt": [{"subitem_text_value": "Jan 28, 2008 09:00:00"}]}, "item_2_text_53": {"attribute_name": "登録者(XooNIps)", "attribute_value_mlt": [{"subitem_text_value": "kurepo"}]}, "item_2_text_54": {"attribute_name": "閲覧数(XooNIps)", "attribute_value_mlt": [{"subitem_text_value": "79"}]}, "item_2_text_55": {"attribute_name": "ダウンロード数(XooNIps)", "attribute_value_mlt": [{"subitem_text_value": "205"}]}, "item_2_text_56": {"attribute_name": "XooNIps_ITEM_KEY", "attribute_value_mlt": [{"subitem_text_value": "227"}]}, "item_2_text_7": {"attribute_name": "著者(英)", "attribute_value_mlt": [{"subitem_text_language": "en", "subitem_text_value": "Makinodan, Yasuo"}]}, "item_2_text_8": {"attribute_name": "著者 所属", "attribute_value_mlt": [{"subitem_text_value": "近畿大学農学部水産学科水産利用学研究室"}]}, "item_2_text_9": {"attribute_name": "著者所属(翻訳)", "attribute_value_mlt": [{"subitem_text_value": "Laboratory of Marine Food Technology, Department of Fisheries, Faculty of Agriculture, Kinki University"}]}, "item_2_version_type_12": {"attribute_name": "版", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_be7fb7dd8ff6fe43", "subitem_version_type": "NA"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "牧之段, 保夫"}, {"creatorName": "マキノダン, ヤスオ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "6717", "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": "2016-02-18"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "AN00064044-19950315-0077.pdf", "filesize": [{"value": "1.3 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1300000.0, "url": {"label": "AN00064044-19950315-0077.pdf", "url": "https://kindai.repo.nii.ac.jp/record/4913/files/AN00064044-19950315-0077.pdf"}, "version_id": "6953cc60-8f71-4c4f-8b0c-7abf0f7ef0f2"}]}, "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_thumbnail": {"attribute_name": "サムネイル", "attribute_value_mlt": [{"subitem_thumbnail": [{"thumbnail_label": "AN00064044-19950315-0077.jpeg", "thumbnail_url": "/api/files/0333b460-d672-4201-b249-4500bc3c7ab8/AN00064044-19950315-0077.jpeg?versionId=fdd3d02a-725e-4a04-beec-2d78d16896b4"}]}]}, "item_title": "かまぼこの火戻り―耐熱性プロテイナーゼによるすり身ゲルの崩壊―", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "かまぼこの火戻り―耐熱性プロテイナーゼによるすり身ゲルの崩壊―"}, {"subitem_title": "Collapsing of Fish Paste Gel by Heating at Around 60℃", "subitem_title_language": "en"}]}, "item_type_id": "2", "owner": "3", "path": ["1421", "3053"], "permalink_uri": "https://kindai.repo.nii.ac.jp/records/4913", "pubdate": {"attribute_name": "公開日", "attribute_value": "2008-01-28"}, "publish_date": "2008-01-28", "publish_status": "0", "recid": "4913", "relation": {}, "relation_version_is_last": true, "title": ["かまぼこの火戻り―耐熱性プロテイナーゼによるすり身ゲルの崩壊―"], "weko_shared_id": 3}
かまぼこの火戻り―耐熱性プロテイナーゼによるすり身ゲルの崩壊―
https://kindai.repo.nii.ac.jp/records/4913
https://kindai.repo.nii.ac.jp/records/4913fd7dc02f-2e7a-4e92-886d-79cd44d64fc7
名前 / ファイル | ライセンス | アクション |
---|---|---|
AN00064044-19950315-0077.pdf (1.3 MB)
|
|
Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2008-01-28 | |||||
タイトル | ||||||
タイトル | かまぼこの火戻り―耐熱性プロテイナーゼによるすり身ゲルの崩壊― | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Collapsing of Fish Paste Gel by Heating at Around 60℃ | |||||
著者 |
牧之段, 保夫
× 牧之段, 保夫 |
|||||
言語 | ||||||
言語 | jpn | |||||
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 | |||||
著者(英) | ||||||
en | ||||||
Makinodan, Yasuo | ||||||
著者 所属 | ||||||
近畿大学農学部水産学科水産利用学研究室 | ||||||
著者所属(翻訳) | ||||||
Laboratory of Marine Food Technology, Department of Fisheries, Faculty of Agriculture, Kinki University | ||||||
版 | ||||||
出版タイプ | NA | |||||
出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||
出版者 名前 | ||||||
出版者 | 近畿大学農学部 | |||||
書誌情報 |
近畿大学農学部紀要 en : Memoirs of the Faculty of Agriculture of Kinki University 号 28, p. 77-83, 発行日 1995-01-01 |
|||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 04538889 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Elasticity (ashi) of boiled fish paste (kamaboko} is obtained when fish paste is heated at about 85℃. However, when heating is done of 60~65℃, ashi is slight and the kamaboko loses its commercial value. The cause was formerly attributed to heat denaturation of fish protein which relates to the formation of network structure in kamaboko. Thereafter, autolytic (proteolytic) approach was introduced and a unique heat-stable proteinase which acts specifically at 60~65℃ was found in fish muscle. From enzymatic investigations relating to this proteinase, it has been cofirmed that the collapsing of fish paste gels heated at 60~65℃ (himodori) was caused by the hydrolysis of fish paste gel by the heat-stable proteinase, which is activated at 60~65℃. | |||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 記事区分:総説 | |||||
サムネイル |
AN00064044-19950315-0077.jpeg |
|||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf |