書誌事項
- タイトル別名
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- Collapsing of Fish Paste Gel by Heating at Around 60℃
- 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
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抄録
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℃.
記事区分:総説
Departmental Bulletin Paper
application/pdf
収録刊行物
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- 近畿大学農学部紀要
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近畿大学農学部紀要 (28), 77-83, 1995-01-01
近畿大学農学部
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詳細情報 詳細情報について
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- CRID
- 1050282677533206528
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- NII論文ID
- 110000978636
- 10004848538
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- NII書誌ID
- AN00064044
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- ISSN
- 04538889
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- NDL書誌ID
- 3615833
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- 本文言語コード
- ja
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- 資料種別
- departmental bulletin paper
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- データソース種別
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- IRDB
- NDL
- CiNii Articles