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脂肪酸の酸化に対する血液の触媒作用


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Title: 脂肪酸の酸化に対する血液の触媒作用
Other Titles: The Catalytic Action of Blood on the Oxidation of Fatty Acid.
Authors: 清水, 千秋 / 福原, 忠信
Authors (alternative): Shimizu, Chiaki / Fukuhara, Tadanobu
Issue Date: 28-Feb-1958
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.6, pp.109-112; 1958
Abstract: The bloods of mackerel and squid oxidize the fatty acid of linseed oil, however, the oxidizing action of the former is caused by the catalytic action of hemin pigment and lipoxidase-like enzyme and the latter is by hemocyanin (Fig. 1, 4). As mentioned above hemin oxidizes the fatty acid of linseed oil, but it does not oxidize sorbic acid and eleostearic acid. These acids are oxidized by the oxidized substances of fatty acid of linseed oil, and the oxidized substances of sorbic acid and eleostearic acid oxidize the carotinoid pigment as those of the fatty acid of linseed oil (Fig. 2).
URI: http://hdl.handle.net/10069/31934
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第6号

Citable URI : http://hdl.handle.net/10069/31934

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