{"created":"2023-05-15T14:45:25.327542+00:00","id":517,"links":{},"metadata":{"_buckets":{"deposit":"14d19c0d-5b57-4a46-98d4-f00922ccf31e"},"_deposit":{"created_by":13,"id":"517","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"517"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000517","sets":[]},"author_link":["2424","2421","2423","2422","2420","2419"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-03-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"56","bibliographicPageStart":"49","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"研究紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"進藤, 智子"}],"nameIdentifiers":[{"nameIdentifier":"2419","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"進藤, 穣"}],"nameIdentifiers":[{"nameIdentifier":"2420","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大久保, 美智子"}],"nameIdentifiers":[{"nameIdentifier":"2421","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"シンドウ, トモコ"}],"nameIdentifiers":[{"nameIdentifier":"2422","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"シンドウ, ジョウ"}],"nameIdentifiers":[{"nameIdentifier":"2423","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"オオクボ, ミチコ"}],"nameIdentifiers":[{"nameIdentifier":"2424","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"　牛肉を５, ２０, ３５℃ で副食材の醤油，酒，酢および生姜汁に浸漬処理を行った際，これらの副食材が牛肉に及ぼす影響を Sodium dodecyl sulfate－ポリアクリルアミドゲル電気泳動図から特にミオシンおよびアクチンに注目して，それらの変化を定量的に把握し，さらに客観的に区別することを試みた。ミオシンバンドは，５℃ 処理におけるすべての副食材の影響で Broadになる現象がみられ，処理温度の増加ならびに処理時間に伴って減少がみられた。アクチンバンドは酒の何れの処理でも Broadになる現象がみられたが，醤油ならびに生姜の処理ではむしろ，バンド幅は減少した。さらに，ミオシンおよびアクチンのバンド変化を階層的クラスター分析により，客観的に分類した。３５℃ の処理温度において，醤油の処理と生姜の処理が最初に融合し，両者が及ぼす肉への影響は似たものであると分類された。また，醤油，酒，酢および生姜の処理が融合する形態は，処理温度の条件によって異なった。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00271490","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鹿児島純心女子短期大学生活学科"},{"subitem_text_value":"鹿児島大学水産学部"},{"subitem_text_value":"鹿児島純心女子短期大学生活学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-07-31"}],"displaytype":"detail","filename":"kiyo_32_03.pdf","filesize":[{"value":"302.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_32_03","url":"https://k-junshin.repo.nii.ac.jp/record/517/files/kiyo_32_03.pdf"},"version_id":"dd43adf0-87d9-455f-b8d8-e42a954882c1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ミオシン","subitem_subject_scheme":"Other"},{"subitem_subject":"アクチン","subitem_subject_scheme":"Other"},{"subitem_subject":"副食材","subitem_subject_scheme":"Other"},{"subitem_subject":"反応速度論解析","subitem_subject_scheme":"Other"},{"subitem_subject":"クラスター分析","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"各種食材に浸漬処理した牛肉ミオシンおよびアクチンの定量的解析の試み","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"各種食材に浸漬処理した牛肉ミオシンおよびアクチンの定量的解析の試み"},{"subitem_title":"Quantitative Analysis of Myosin and Actin of Beef Marinated in Food Materials","subitem_title_language":"en"}]},"item_type_id":"1","owner":"13","path":["25"],"pubdate":{"attribute_name":"公開日","attribute_value":"2002-03-20"},"publish_date":"2002-03-20","publish_status":"0","recid":"517","relation_version_is_last":true,"title":["各種食材に浸漬処理した牛肉ミオシンおよびアクチンの定量的解析の試み"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-05-15T18:31:24.935647+00:00"}