{"created":"2023-06-20T15:13:47.429123+00:00","id":585,"links":{},"metadata":{"_buckets":{"deposit":"f54d6544-edb0-4664-b8b5-5fa8dfb9269b"},"_deposit":{"created_by":3,"id":"585","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"585"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000585","sets":["2:7:40"]},"author_link":["949","948"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"39","bibliographicPageStart":"33","bibliographicVolumeNumber":"33","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"食肉薄片に対し、市販の食肉軟化酵素配合から揚げ粉処理を施したところ、その種類によりタンパク質加水分解効果に大きな差異があることが判明した。タンパク質加水分解効果をもつから揚げ粉で、室温15分間の処理を行ったところ、アクチン、ミオシン重鎖、タイプIコラーゲンなどの主要なタンパク質の顕著な加水分解が起きることが確認された。このタンパク質加水分解作用は、から揚げ粉を水溶きして用いた方が、より効果が大きく、また処理温度は20℃よりも30℃の方が、効果が顕著であった。通常の使用方法では、食肉軟化酵素配合から揚げ粉のタンパク質加水分解効果は、食肉表面から0.5mmまでに止まることが示唆された。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004249730","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000579","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"西山, 一朗"},{"creatorName":"ニシヤマ, イチロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NISHIYAMA, Ichiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004249730.pdf","filesize":[{"value":"3.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004249730.pdf","url":"https://komajo.repo.nii.ac.jp/record/585/files/KJ00004249730.pdf"},"version_id":"8e47cebe-420f-4867-a995-b643b79b3270"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"食肉軟化剤配合から揚げ粉処理が豚肉タンパク質成分に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食肉軟化剤配合から揚げ粉処理が豚肉タンパク質成分に及ぼす影響"},{"subitem_title":"Effect of breader mix containing meat tenderizer on protein components in pork","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["40"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"585","relation_version_is_last":true,"title":["食肉軟化剤配合から揚げ粉処理が豚肉タンパク質成分に及ぼす影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:34:47.940796+00:00"}