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NAOSITE : Nagasaki University's Academic Output SITE > Faculty of Fisheries > Bulletin > Bulletin of the Faculty of Fisheries > 第62号 >

魚類筋原繊維の水の状態と温度安定性に及ぼすL-グルタミン酸ナトリウムの影響


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Title: 魚類筋原繊維の水の状態と温度安定性に及ぼすL-グルタミン酸ナトリウムの影響
Other Titles: Influence of Sodium L-Glutamate on the State of Hydrated Water and the Thermal Stability of Fish Myofibrils
Authors: 野崎, 征宣 / 田端, 義明
Authors (alternative): Nozaki, Yukinori / Tabata, Yoshiaki
Issue Date: Nov-1987
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.62, pp.23-28; 1987
Abstract: Carp myofibrils (Mf) were added with various concentrations of sodium Lglutamate (Na-Glu), and examinations were made of the relationship between added concentrations of Na-Glu and bound water content in Mf or thermal stability with the rate constant (kD) for inactivation of myofibrillar Ca-ATPase as an index of the Mf in quality. At the concentration range used in this study, bound water content in Mf showed higher values for the addition of Na-Glu than no-additive Mf (control); it was gradually increased with an increase in concentration of Na-Glu, and reached the peak at the concentration of 2.0 mol, being slowly decreased at higher concentrations. Log kD for Mf was always smaller for the addition of Na-Glu than control; it was gradually decreased with an increase in concentration of Na-Glu, and reached the peak (highest thermal stability ) at the concentration of 2.0 mol, being slowly increased at higher concentrations. Some correlation was recognized to exist between bound water content in Mf and its thermal stability.
Keywords: グルタミン酸ナトリウム / sodium L-glutamate / 熱安定性 / thermal stability / 結合水 / bound water / 魚類筋原繊維 / fish myofibrils / 筋原繊維 / Ca-ATPase / 活性 / myofibrillar Ca-ATPase activity
URI: http://hdl.handle.net/10069/30289
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第62号

Citable URI : http://hdl.handle.net/10069/30289

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