{"created":"2023-07-25T10:32:02.043809+00:00","id":401,"links":{},"metadata":{"_buckets":{"deposit":"00cc11d7-99ef-4ade-9f66-734062c3363b"},"_deposit":{"created_by":5,"id":"401","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"401"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00000401","sets":["6:37:43"]},"author_link":["1462","1463","1464","1465"],"control_number":"401","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"カタクチイワシ内臓粗抽出液のタンパク質分解特性","subitem_alternative_title_language":"ja"}]},"item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-06","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"72","bibliographicPageStart":"69","bibliographic_titles":[{"bibliographic_title":"広島女学院大学人間生活学部紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The proteolytic activities of crude extracts from various internal organs in the Japanese anchovy were　studied under different　thermal and pH conditions. Activities in extracts from the intestine and pyloric　caeca were high, and were also observed at relatively low levels even in the condition of being chilled in iced water to around 0°C. Hardly any　activity was observed in extracts from the stomach, liver, ovaries and testes at the same temperature. In the pH condition, both of the activities of extracts from intestine and pyloric caeca increased in alkaline range, in contrast with the　decrease seen in extracts　from other organs.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"カタクチイワシは肉質が軟弱であり脆弱化が速く，内臓プロテアーゼのタンパク質分解活性が高いことが報告されており，自己消化による品質劣化は，外観的に腹部における皮膚の穿孔としても観察される．カタクチイワシの食利用上，この内臓プロテアーゼの影響の除去が重要課題であるが，本研究では，安価に入手できるこの魚の食利用法をより豊かにすることを見据えた基礎検討として，各臓器から抽出した粗抽出液のタンパク質分解特性を調べた．\n　まず，多数のカタクチイワシから胃，幽門垂，腸，肝臓，卵巣および精巣を分取して，個々の粗抽出液を調製した．その後，種々の温度（0, 5, 20, 30℃）および水素イオン指数（pH 2.91～10.78）条件下で，それらのタンパク質分解活性を測定した．結果として，腸および幽門垂粗抽出液において特に活性が高く，反応温度の低下に伴って活性は低下したものの，他の臓器群においては活性が殆ど失われていた0℃付近においても，最高値に対して15%程度の活性の残存が認められた．また，腸および幽門垂粗抽出液のみに，塩基性pH領域での活性の上昇があり，反応溶液として最高pHであった10周辺まで連続して認められた．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島女学院大学人間生活学部"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4439","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 努","creatorNameLang":"ja"},{"creatorName":"サトウ, ツトム","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1462","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高木, 毅","creatorNameLang":"ja"},{"creatorName":"タカギ, ツヨシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1463","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sato, Tsutomu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1464","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takagi, Tsuyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1465","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-02-28"}],"displaytype":"detail","filename":"ningenseikatsu4sato.pdf","filesize":[{"value":"6.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ningenseikatsu4sato.pdf","url":"https://hju.repo.nii.ac.jp/record/401/files/ningenseikatsu4sato.pdf"},"version_id":"c402a603-5e4c-49f7-a7b8-f66e72c46dce"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Japanese anchovy","subitem_subject_scheme":"Other"},{"subitem_subject":"crude extract","subitem_subject_scheme":"Other"},{"subitem_subject":"proteolysis","subitem_subject_scheme":"Other"},{"subitem_subject":"temperature","subitem_subject_scheme":"Other"},{"subitem_subject":"pH","subitem_subject_scheme":"Other"},{"subitem_subject":"カタクチイワシ","subitem_subject_scheme":"Other"},{"subitem_subject":"粗抽出液","subitem_subject_scheme":"Other"},{"subitem_subject":"タンパク質分解","subitem_subject_scheme":"Other"},{"subitem_subject":"温度","subitem_subject_scheme":"Other"},{"subitem_subject":"水素イオン指数","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Proteolytic Properties of Crude Extracts from Internal Organs  in the Japanese Anchovy (Engraulis Japonicus)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Proteolytic Properties of Crude Extracts from Internal Organs  in the Japanese Anchovy (Engraulis Japonicus)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["43"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-02-28"},"publish_date":"2023-02-28","publish_status":"0","recid":"401","relation_version_is_last":true,"title":["Proteolytic Properties of Crude Extracts from Internal Organs  in the Japanese Anchovy (Engraulis Japonicus)"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2025-03-13T03:03:51.881973+00:00"}