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- Nagai Takeshi
- Department of Food Science and Technology, National Fisheries University
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- Hamada Moritsugu
- Department of Food Science and Technology, National Fisheries University
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- Kai Norihisa
- Department of Food Science and Technology, National Fisheries University
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- Tanoue Yasuhiro
- Department of Food Science and Technology, National Fisheries University
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- Nagayama Fumio
- Akita Junior College
書誌事項
- タイトル別名
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- Differential Scanning Calorimetry of Se
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Thermal properties of several jellyfish mesogloea were studied using the differential scanning calorimeter. As a result, the three endothermic peaks were shown for many jellyfish. The first, second, and third peak corresponded to myosin, sarcoplasmic proteins and/or collagen, and actin. Each transition temperature (Tm) in jellyfish were lower than those in mammals. Although the three endothermic peaks were shown for hydrozoan jellyfish, the highest Tm were lower than the lowest one for the other jellyfish. Only two peaks were shown for cubic jellyfish. It was suggested that the first and second peak corresponded to sarcoplasmic protein and/or collagen and actin.<br> Moreover, it did not related between the water temperature in the sampling occasion and the denaturation temperature of each protein in jellyfish.
収録刊行物
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- Fisheries science
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Fisheries science 63 (3), 459-461, 1997
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282679406052352
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- NII論文ID
- 130003903037
- 10004870383
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- NII書誌ID
- AA10993718
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- NDL書誌ID
- 4231336
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- ISSN
- 09199268
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可