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Title: サバ内臓中の高級脂肪酸脱水素酵素について
Other Titles: On the Higher Fatty Acid Dehydrogenase contained in the Viscera of Mackerel
Authors: 清水, 千秋 / 福原, 忠信
Authors (alternative): Shimizu, Chiaki / Fukuhara, Tadanobu
Issue Date: 28-Feb-1957
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.5, pp.34-36; 1957
Abstract: During the cold storage of mackerel liver the iodine value of liver oil decreases gradually at early stage, but it increases reversely afterward, and these variations are more remarkable at 0℃. than the lower temperatures (Fig. 1).Though various, causes may be considered to the fact that iodine value increases again on the way, we presumed the dehydrogenation of liver oil by the action of higher fatty acid dehydrogenase contained in mackerel liver, and recognized the existence of this enzyme in mackerel liver and intestines, estimating the decolorization time of methylene blue with Thunberg tube (Table 1).This enzyme is easily extracted by distilled water, and the optimum pH is about 7.5 (Table 2).To prevent this enzyme action the temperature must be less than -20℃. / サバ肝臓冷蔵中,肝油の沃素価は最初の間は低下するが途中から高くなり始める。この原因の一つとして脱水素酵素による脂肪酸の脱水素が考えられるが,サバ肝臓及び腸について試験した結果,両者共明かに高級脂肪酸脱水素酵素が存在する事を確めた。なおサバ肝臓中における該酵素の作用を阻止する為には少なくとも-20℃に保つ必要がある。
URI: http://hdl.handle.net/10069/31959
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第5号

Citable URI : http://hdl.handle.net/10069/31959

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