WEKO3
アイテム
アサリの冷凍貯蔵中のＩＭＰの消長およびＡＭＰ脱アミノ酵素の性質
http://hdl.handle.net/10105/2060
http://hdl.handle.net/10105/206021e62222-480b-4caa-aff4-a10c539e5fe0
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
NUE36_2_47-54.pdf (285.9 kB)
|
|
| アイテムタイプ | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2010-06-10 | |||||||
| タイトル | ||||||||
| タイトル | アサリの冷凍貯蔵中のＩＭＰの消長およびＡＭＰ脱アミノ酵素の性質 | |||||||
| 言語 | ||||||||
| 言語 | jpn | |||||||
| 資源タイプ | ||||||||
| 資源タイプ | departmental bulletin paper | |||||||
| 著者 |
櫛部, 政久
× 櫛部, 政久
|
|||||||
| 著者(ヨミ) | ||||||||
| 姓名 | クシベ, マサヒサ | |||||||
| 著者別名 | ||||||||
| 姓名 | KUSHIBE, Masahisa | |||||||
| 抄録 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | The content of 5'-inosinic acid (IMP) in the meat of bivalve (Venerupis philippinarum) was investigated using column chromatography. The content in the raw material was 0-3mg/100g fresh weight and increased gradually during storage at 20℃ (20days; 12～14, 120days; 23～27me/100g). The activity of 5'-adenylic acid deaminase [EC3. 5. 4. 6] from the meat frozen at -20℃ for one year was almost the same as that of the raw sample. The enzyme was isolated using chromatography on DEAE-cellulose, ammonium sulfate fractionation and chromatography on cellulose phosphate. The enzyme was not bound to cellulose phosphate at the standard conditions for those in several vertebrate muscle. The activity was inhibited by K+. These results suggest that some properties of the enzyme from bivalve are distinguishable from those in several vertebrate muscle. The optimum pH was about 6.2. The inactivation by EDTA was observed and the activity was partially restored upon addition of Zn2 to the incubation medium. | |||||||
| 書誌情報 |
奈良教育大学紀要. 自然科学 巻 36, 号 2, p. 47-54, 発行日 1987-11-25 |
|||||||
| ISSN | ||||||||
| 収録物識別子タイプ | ISSN | |||||||
| 収録物識別子 | 05472407 | |||||||
| 書誌レコードID | ||||||||
| 収録物識別子タイプ | NCID | |||||||
| 収録物識別子 | AN00181070 | |||||||
| 著者版フラグ | ||||||||
| 出版タイプ | VoR | |||||||
| その他のタイトル | ||||||||
| その他のタイトル | Changes in IMP Content during Freezing of Bivalve Meat and Some Properties of 5'-Adenylic Acid Deaminase | |||||||
| 出版者 | ||||||||
| 出版者 | 奈良教育大学 | |||||||
