{"created":"2023-06-20T15:13:49.836837+00:00","id":632,"links":{},"metadata":{"_buckets":{"deposit":"69c172a8-c8fd-477d-a273-7285a347a3ae"},"_deposit":{"created_by":3,"id":"632","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"632"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000632","sets":["2:7:43"]},"author_link":["1032","1031","1033","1030"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"25","bibliographicPageStart":"19","bibliographicVolumeNumber":"36","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"食肉をパパイン溶液に浸漬したときのパパインの浸透性と食肉組織変化について、抗パパイン抗体および抗I型コラーゲン抗体を用いた免疫組織化学的検討を試みた。豚肉片を1%パパイン溶液中に2時間浸漬したとき、パパインは食肉表面から0.3mm程度しか浸透しなかったが、表層部ではすでに食肉組織の変化が認められた。処理時間4時間では、パパインの浸透がわずかに進行したものの、表層部においては、食肉タンパク質の過度の加水分解による顕著な組織破壊が観察された。すなわち、パパインが豚肉内に浸透するためには長時間を要すること、ならびに、パパインに長時間暴露すると、食肉表層部において望ましくない過度のタンパク質分解を引き起こすことが示された。この結果は、食肉をプロテアーゼ溶液やプロテアーゼを含む果汁などに浸漬するだけで食肉軟化効果を生じるとする、これまでの報告や概念に疑問を投げかけるものである。パパイン等のプロテアーゼを食肉軟化剤として用いるためには、使用条件を再検討する必要があるものと考えられる。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Permeation of papain into the pork tissue was immunohistochemically studied. Pork samples were soaked in 1% papain solution (Ph 6.0) at 25℃ for 0.5～4 h. The samples were rapidly frozen, sectioned in a cryostat, and stained with anti-papin and anti-type I collagen antisera to detect simultaneously papain permeation and histological changes in the pork tissue. Papain permeated very slowly into the pork with increasing incubation time. Although 4-h treatment with papain caused intense proteolysis and disruptive histological changes in the surface region of the pork tissue, papain was found to permeate only about 0.4 mm from the surface. The present results indicate that papain takes long time to permeate into the pork tissue and the long exposure to papain caused undesirable over-proteolysis in the surface region, suggesting a mushy testure.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004251078","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000626","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_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":" 東京農業大学 アイソトープセンター"}]},"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":"大田 忠親"},{"creatorName":"オオタ, タダチカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NISHIYAMA, Ichiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"OOTA Tadachika","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":"KJ00004251078.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004251078.pdf","url":"https://komajo.repo.nii.ac.jp/record/632/files/KJ00004251078.pdf"},"version_id":"a587cded-c3a6-4bbe-8404-3e763413a003"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"食肉内へのパパインの浸透性に関する免疫組織化学的検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食肉内へのパパインの浸透性に関する免疫組織化学的検討"},{"subitem_title":"Immunohistochemical Study on Permeation of Papain into Meat Tissue","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["43"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"632","relation_version_is_last":true,"title":["食肉内へのパパインの浸透性に関する免疫組織化学的検討"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:35:40.922323+00:00"}