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- 松田 由美子
- 東京水産大学
書誌事項
- タイトル別名
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- Influence of Sucrose on the Protein Denaturation of Lyophilized Carp Myoflbrils during Storage
- トウケツ カンソウ キンゲン センイ タンパクシツ ノ ヘンセイ ニ オヨボス
この論文をさがす
説明
The effect of various concentrations of sucrose on the quality change of lyophilized myofibrils during storage was examined. Myofibrils from live carp, Cyprinus carpio, were ground with polyphosphates and sucrose. The mixtures were freeze-dried at 35°C, ground into powder, packed in 0.1mm thick polyethylene bags, and stored for 6 months at 20°C. At suitable intervals, aliquots of the mixtures were taken out and examined as to quality, using as indexes the solubility in 0.6M KCl, the relative viscosity, and the ATPase activity of the 0.6M KCl extractable prolein, and the total ATPase activity.<br> The higher the concentration of sucrose, the better was the quality retention of the powder. Above 5 per cent in a wet basis before freeze-drying, however, there was no sig-nificant difference in the effect of sucrose. It was also noted that protein denaturation was accelerated in the powder to which but polyphosphates had been added.
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 45 (5), 573-579, 1979
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
- 1390282681390348928
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- NII論文ID
- 130001547665
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- NII書誌ID
- AN00193422
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- COI
- 1:CAS:528:DyaE1MXkslehurY%3D
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 2052685
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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
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可