{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282681387976576.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.2331/suisan.48.219"}},{"identifier":{"@type":"URI","@value":"https://agriknowledge.affrc.go.jp/RN/2010243248"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"2440407"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/2440407"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I2440407"}},{"identifier":{"@type":"NAID","@value":"130001547062"}},{"identifier":{"@type":"NAID","@value":"10021720309"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@value":"サバ筋原繊維の加熱変性に対するアミノ酸類および糖類の協同保護効果"},{"@language":"en","@value":"Cooperative Protective Effects of Amino Acid and Sugar against Heat Denaturation of Chub Mackerel Myofibrils"},{"@language":"ja-Kana","@value":"サバ キンゲン センイ ノ カネツ ヘンセイ ニ タイスル アミノサンルイ オ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"The protective effect of amino acid and joint protective effects of various mixtures, which included sorbitol, sucrose, Na-Glu, Na-Asp, or Gly, on the thermal stability of chub mackerel myofibrils have been studied. The first order rate constant (<i>k<sub>D</sub></i>) for inactivation of myofibrillar Ca-ATPase was determined in each case.<br> Plotting the logarithm of <i>k<sub>D</sub></i> against the concentration (M) of amino acid, a single linear relation was obtained for Gly, Ala, and β-Ala, whereas a linear relation with two steps was found for Na-Glu and Na-Asp. The slope (<i>E</i>) of the graph of log <i>k<sub>D</sub></i> versus molarity of amino acid revealed that the protective effect against the denaturation of myofibrils becomes lowerin the order of: Na-Glu (0-0.75M), Na-Asp (0-0.75M), Gly=Ala=β-Ala (0-1.5M), Na-Glu (0.75-2.5M), Na-Asp (0.75-2.5M), Pro (0-1.25M), Gln=Asn (0-0.2M). Arginine. histidine and glycylglycine were ineffective.<br> The decreases in log <i>k<sub>D</sub></i>, showed that the protective effects against the denaturation of myofibrils were nearly addivtive for all pair combination selected from among Na-Glu, Na-Asp, Gly, sorbitol and surose.<br> The effect of amino acid and the cooperating effect of the studied mixtures were practically unchanged over the temperature range (25-45°C) at which the myofibrils were treated."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001204223746945","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000000285264"},{"@type":"NRID","@value":"9000389559403"},{"@type":"NRID","@value":"9000021031681"},{"@type":"NRID","@value":"9000254577675"},{"@type":"NRID","@value":"9000020035168"},{"@type":"NRID","@value":"9000019989778"},{"@type":"NRID","@value":"9000019995032"},{"@type":"NRID","@value":"9000019995913"},{"@type":"NRID","@value":"9000254573365"},{"@type":"NRID","@value":"9000000285741"},{"@type":"NRID","@value":"9000001026482"},{"@type":"NRID","@value":"9000254143602"},{"@type":"NRID","@value":"9000254575756"},{"@type":"NRID","@value":"9000001026472"},{"@type":"NRID","@value":"9000020016504"},{"@type":"NRID","@value":"9000020003844"},{"@type":"NRID","@value":"9000254577672"},{"@type":"NRID","@value":"9000000287469"},{"@type":"NRID","@value":"9000019983869"},{"@type":"NRID","@value":"9000000289658"},{"@type":"NRID","@value":"9000254574054"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0043825"}],"foaf:name":[{"@language":"en","@value":"OOIZUMI Tooru"},{"@language":"ja","@value":"大泉 徹"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido University"},{"@language":"ja","@value":"北海道大学水産学部生物化学教室"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282681387976577","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000019995921"}],"foaf:name":[{"@language":"en","@value":"YAMAMURA Hirohito"},{"@language":"ja","@value":"山村 寛仁"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Sapporo KIBUN Co., Ltd."},{"@language":"ja","@value":"株式会社札幌紀文"}]},{"@id":"https://cir.nii.ac.jp/crid/1030003658986833413","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"20001597"},{"@type":"NRID","@value":"1000020001597"},{"@type":"NRID","@value":"9000021003956"},{"@type":"NRID","@value":"9000020022523"},{"@type":"NRID","@value":"9000019989657"},{"@type":"NRID","@value":"9000243888365"},{"@type":"NRID","@value":"9000021030888"},{"@type":"NRID","@value":"9000020046323"},{"@type":"NRID","@value":"9000020036465"},{"@type":"NRID","@value":"9000020006364"},{"@type":"NRID","@value":"9000019990828"},{"@type":"NRID","@value":"9000348908436"},{"@type":"NRID","@value":"9000016894481"},{"@type":"NRID","@value":"9000020159107"},{"@type":"NRID","@value":"9000021003384"},{"@type":"NRID","@value":"9000019984049"},{"@type":"NRID","@value":"9000019991204"},{"@type":"NRID","@value":"9000020011539"},{"@type":"NRID","@value":"9000347111763"},{"@type":"NRID","@value":"9000018029441"},{"@type":"NRID","@value":"9000019987140"},{"@type":"NRID","@value":"9000019996167"},{"@type":"NRID","@value":"9000018482949"},{"@type":"NRID","@value":"9000021044813"},{"@type":"NRID","@value":"9000019995927"},{"@type":"NRID","@value":"9000347111751"},{"@type":"NRID","@value":"9000253643668"},{"@type":"NRID","@value":"9000021045248"},{"@type":"NRID","@value":"9000021042451"},{"@type":"NRID","@value":"9000019990392"},{"@type":"NRID","@value":"9000020040182"},{"@type":"NRID","@value":"9000020026901"},{"@type":"NRID","@value":"9000020011270"},{"@type":"NRID","@value":"9000008827174"},{"@type":"NRID","@value":"9000405198224"},{"@type":"NRID","@value":"9000014610917"},{"@type":"NRID","@value":"9000019994561"},{"@type":"NRID","@value":"9000020971874"},{"@type":"NRID","@value":"9000020007287"},{"@type":"NRID","@value":"9000019988355"},{"@type":"NRID","@value":"9000019992709"},{"@type":"NRID","@value":"9000019986181"},{"@type":"NRID","@value":"9000267843684"},{"@type":"NRID","@value":"9000020263439"},{"@type":"NRID","@value":"9000019986609"},{"@type":"NRID","@value":"9000019988141"},{"@type":"NRID","@value":"9000019992974"},{"@type":"NRID","@value":"9000020956764"},{"@type":"NRID","@value":"9000019991678"},{"@type":"NRID","@value":"9000405394896"},{"@type":"NRID","@value":"9000389563332"},{"@type":"NRID","@value":"9000020043829"},{"@type":"NRID","@value":"9000020008901"},{"@type":"NRID","@value":"9000020048706"},{"@type":"NRID","@value":"9000020022735"},{"@type":"NRID","@value":"9000020991366"},{"@type":"NRID","@value":"9000020940876"},{"@type":"NRID","@value":"9000020049118"},{"@type":"NRID","@value":"9000019985451"},{"@type":"NRID","@value":"9000019979133"},{"@type":"NRID","@value":"9000405202832"},{"@type":"NRID","@value":"9000020014963"},{"@type":"NRID","@value":"9000020003854"},{"@type":"NRID","@value":"9000019984368"},{"@type":"NRID","@value":"9000020027024"},{"@type":"NRID","@value":"9000020021481"},{"@type":"NRID","@value":"9000019985221"},{"@type":"NRID","@value":"9000020011379"},{"@type":"NRID","@value":"9000020128043"},{"@type":"NRID","@value":"9000020027322"},{"@type":"NRID","@value":"9000020028714"},{"@type":"NRID","@value":"9000253644050"},{"@type":"NRID","@value":"9000389560225"}],"foaf:name":[{"@language":"en","@value":"ARAI Ken-ichi"},{"@language":"ja","@value":"新井 健一"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido University"},{"@language":"ja","@value":"北海道大学水産学部生物化学教室"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00215392"},{"@type":"EISSN","@value":"1349998X"},{"@type":"NDL_BIB_ID","@value":"000000018595"},{"@type":"ISSN","@value":"00215392"},{"@type":"LISSN","@value":"00215392"},{"@type":"NCID","@value":"AN00193422"}],"prism:publicationName":[{"@language":"en","@value":"NIPPON SUISAN GAKKAISHI"},{"@language":"ja","@value":"日本水産学会誌"},{"@language":"en","@value":"NSUGAF"},{"@language":"ja","@value":"日水誌"},{"@language":"en","@value":"NIPPON SUISAN GAKKAISHI"},{"@language":"ja","@value":"日本水産学会誌"}],"dc:publisher":[{"@language":"en","@value":"The Japanese Society of Fisheries Science"},{"@language":"ja","@value":"公益社団法人 日本水産学会"}],"prism:publicationDate":"1982","prism:volume":"48","prism:number":"2","prism:startingPage":"219","prism:endingPage":"226"},"reviewed":"false","url":[{"@id":"https://agriknowledge.affrc.go.jp/RN/2010243248"},{"@id":"http://id.ndl.go.jp/bib/2440407"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I2440407"}],"availableAt":"1982","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Aquatic%20Science","dc:title":"Aquatic Science"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001204666143744","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"凍結・解凍による食品ダメージ程度のNMRによる評価"},{"@language":"en","@value":"Damage Evaluation on Freeze-Thawing Process of Food by Using NMR"},{"@language":"ja-Kana","@value":"トウケツ カイトウ ニ ヨル ショクヒン ダメージ テイド ノ NMR ニ ヨル ヒョウカ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679404438144","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of Cryoprotectants and a Reducing Reagent on the Stability of Actomyosin during Ice Storage"},{"@language":"ja-Kana","@value":"Effect of Cryoprotectants and a Reducin"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282680172857472","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Heat Resistance of Myofibrillar Proteins of Cattle, Hogs, Chickens and Fishes and Protective Effect of Sodium Glutamate on their Thermal Denaturation"},{"@value":"畜肉,家禽肉および魚肉タンパク質の熱耐性とNa-Gluの変性抑制効果"},{"@language":"ja-Kana","@value":"チクニク カキンニク オヨビ ギョニク タンパクシツ ノ ネツ タイセイ ト Na Glu ノ ヘンセイ ヨクセイ コウカ"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0019098385"},{"@type":"IRDB","@value":"oai:irdb.nii.ac.jp:03420:0004149886"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I2440407"},{"@type":"CROSSREF","@value":"10.2331/suisan.48.219"},{"@type":"CIA","@value":"130001547062"},{"@type":"CIA","@value":"10021720309"},{"@type":"CROSSREF","@value":"10.2331/fishsci.62.73_references_DOI_EHUg6ewKVb2RPe7Q1YOfXrmJwes"}]}