スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果
書誌事項
- タイトル別名
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- Cryoprotective Effects of Hydrogenated Linear Oligosaccharides on Walleye Pollack-Surimi Proteins during Frozen Storage.
- 冷凍すり身へのオリゴ糖の利用に関する研究‐II スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果
- スケトウダラ スリミ タンパクシツ ノ トウケツ ヘンセイ ニ タイスル カン
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説明
The cryoprotective effects of hydrogenated linear oligosaccharides on the denaturation of walleye pollack-surimi proteins stored in a frozen state at -30°C were studied by measuring the total activity of myofibrillar Ca-ATPase and evaluations of the gelling properties of surimi.<br> It was found that the cryoprotective effects of hydrogenated linear oligosaccharides (DPn 2.7 and MWn 462) were similar to those of sucrose and D-sorbitol without any deteriorative influences on the properties of surimi or kamaboko. It was also discussed that the cryopro-tective effects of polyols on the fish muscle proteins were correlated to the amount of un-freezable water in surimi.
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 58 (6), 1163-1169, 1992
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
- 1390282681390136320
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- NII論文ID
- 130001545649
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 3785366
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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
- IRDB
- NDL
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可