魚類の肉質変化に関する生化学的研究-VIII
書誌事項
- タイトル別名
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- Studies on the Biochemical Change in Fish Muscle-VIII
- On the Proteolytic Activity of Fish Muscle Extracts
- 魚類抽出液のProteolytic activityについて
抄録
The present paper deals with the proteolytic activity shown by muscle extracts of carp, mackerel and shark on the basis of the results summarized as follows:<br> 1) The relative activity defined according to tyrosine liberation was found not to vary very widely whether the extracts were prepared with water or with 0.2M KCl. But, in the case of the fractions obtained with 0.5M KCl, the activity was distinctly lower as compared with the case of the above two sorts of preparations, and in actomyosin fraction any activity was hardly observed.<br> 2) The optimum pH for the activity lay in the range of 3.5-4.5, the optimum temperature being 35°C., while the activity was lost at 50°C. within 5minutes. On the other hand, even at 0°C., proteolytic action of the extracts was still operative though at a small rate.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 24 (3), 201-204, 1958
公益社団法人 日本水産学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390001206414229248
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- NII論文ID
- 130000916010
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- ISSN
- 1349998X
- 00215392
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可