{"title":"Purification and Properties of Carboxypeptidase from Tilapia Intestine : Digestive Enzyme of Tilapia-VIII","authors":"A. Taniguchi, K. Takano","doi":"10.2331/SUISAN.67.1096","DOIUrl":"https://doi.org/10.2331/SUISAN.67.1096","url":null,"abstract":"テラピア腸管からアミノペプチダーゼを抽出し,各種クロマトグラフィーにて精製し,アミノペプチダーゼIおよびIIを得た。IおよびIIの最適pHは7.0および6.5,最適温度は45℃および50℃であり,活性はそれぞれpH6.5～9.0,PH6.5～8.5および45℃,50℃以下で安定であった。両酵素ともに,EDTA,o-フェナントロリンによって阻害され,Zn2+,Co2+,Mg2+により活性の回復が認められ,金属酵素の性質を示した。IはAla-pNA,IIはLeu-pNAに良く作用した。","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"24 1","pages":"1096-1102"},"PeriodicalIF":0.0,"publicationDate":"2001-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76575887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Development of a new type fish sauce using the soy sauce fermentation method","authors":"N. Dohmoto, Keng Wang, Tetsuo Mori, I. Kimura, T. Koriyama, Hiroki Abe","doi":"10.2331/SUISAN.67.1103","DOIUrl":"https://doi.org/10.2331/SUISAN.67.1103","url":null,"abstract":"ホキ, ミナミマグロ, ヤリイカをミンチし, 加熱殺菌後, 麹菌, 食塩, 水, 乳酸菌を添加しもろみを調製した。発酵中に酵母を添加し, 発酵調味料(魚醤油)を製造し, 6ヵ月間の熟成中の成分変化および最終品の品質について検討した。新規発酵調味料のpHは4.8a5.0と穀醤油に近く, 全窒素分は1.78a1.86%と従来の魚醤油(ニョク・マム)に近い値となった。また, 遊離アミノ酸ではグルタミン酸, アラニン, ロイシン, リシンの量が多かった。官能評価の結果, ニョク・マムを対照とした不快臭の強さは3種の試料すべてで低く, 従来の魚醤油の臭いが軽減された発酵調味料が得られた。また, 味の面では塩かどがなく, まろやかなことが特徴であった。","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"20 1","pages":"1103-1109"},"PeriodicalIF":0.0,"publicationDate":"2001-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86422436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Marine biogenic lipids","authors":"M. Kayama","doi":"10.2331/SUISAN.67.1039","DOIUrl":"https://doi.org/10.2331/SUISAN.67.1039","url":null,"abstract":"新しい世紀の初頭に当り, 前世紀において行われた魚類および他の水生生物の脂質に関する研究を著者らの研究を中心にして総説した。魚類における高度不飽和脂肪酸の起源に関し, リノール酸からアラキドン酸へ, またα-リノレン酸からエイコサペンタエン酸を経てドコサヘキサエン酸への代謝経路を明らかにし, さらに水界食物連鎖のモデル実験を行った。それらの結果をもとに, 魚類での血液栓球におけるプロスタグランジン生合成と血液凝集, 鯉の鰓でのリポキシゲナーゼ産生物等についても研究した。また水産脂質の不けん化物および非グリセリド脂質に関する研究として, 炭化水素スクアレン, キミルアルコール等のグリセリルエーテルおよびワックスエステルについても総述した。","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"4 1","pages":"1039-1050"},"PeriodicalIF":0.0,"publicationDate":"2001-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85663108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A comparison of volatile compounds in fish sauces prepared from frigate mackerel by use of soy sauce koji [Aspergillus oryzae] with those in Japanese fish sauces and soy sauce, with special reference to the flavor","authors":"Y. Funatsu, K. Kawasaki, S. Konagaya","doi":"10.2331/SUISAN.67.1110","DOIUrl":"https://doi.org/10.2331/SUISAN.67.1110","url":null,"abstract":"マルソウダから製造した魚醤油(FMS)の揮発性成分と, 国内産魚醤油(しょっつる(S), いわしいしる(IS), いかいしる(IJCS))および大豆こいくち醤油(SS)のそれを比較し, 揮発性成分と各魚醤油の匂いとの関係を検討した。FMSとSSでは揮発性の酸類(VA)が比較的少なく, アルコール類が多いが, SやISではVAが多かった。また, IJCSはVAが少なく酢酸のみが検出され, アルデヒド類が多かった。FMS, SSおよびIJCSに酷酸や吉草酸は検出されなかったが, SやISには検出された。官能評価では, FMSは, SSと同様に刺激のない好ましい香りをもつと評価されたが, S, ISおよびIJCSはやや刺激的でいやな香りをもつと評価された。さらに, IJCS以外の試料でVAとpHの間には強い正の相関が, また, 香りについての好ましさとpHの間には強い負の相関がみられた。","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"9 1","pages":"1110-1119"},"PeriodicalIF":0.0,"publicationDate":"2001-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83847581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Growth and settlement of the bivalve, Corbicula japonica population in Lake Shinji [Japan]","authors":"Y. Takada, T. Sonoda, M. Nakamura, S. Nakao","doi":"10.2331/SUISAN.67.678","DOIUrl":"https://doi.org/10.2331/SUISAN.67.678","url":null,"abstract":"","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"14 1","pages":"678-686"},"PeriodicalIF":0.0,"publicationDate":"2001-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73891460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Nitrogenous Low-molecular-weight Components and Palatability of Fish and Shellfish.","authors":"M. Sakaguchi","doi":"10.2331/SUISAN.67.787","DOIUrl":"https://doi.org/10.2331/SUISAN.67.787","url":null,"abstract":"魚介類にはさまざまな成分が含まれているが, なかでも含窒素低分子成分はおいしさの発現に最も重要である。ここでは, まず主要な含窒素低分子成分を遊離アミノ酸, 有機塩基, グアニジノ化合物とオピン類, ヌクレオチドとその関連物質, ペプチドなどに分けて, その組成, 分布について解説した。ついで, これらの中でどのような成分がおいしさを構成する基本味に影響を及ぼし, また風味質として作用するかについて述べ, さらに高分子成分(グリコーゲン, タンパク質, 脂質など)の呈味に及ぼす影響についても触れた。","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"62 1","pages":"787-793"},"PeriodicalIF":0.0,"publicationDate":"2001-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78928160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A comparision of extractive components of a fish sauce prepared from frigate mackerel [Auxis rochei] using soy sauce koji with those of Japanese-made fish sauces and soy sauce","authors":"Y. Funatsu, Ryoji Sunago, S. Konagaya, Tooru Imai, K. Kawasaki, Fumio Takeshima","doi":"10.2331/SUISAN.66.1036","DOIUrl":"https://doi.org/10.2331/SUISAN.66.1036","url":null,"abstract":"マルソウダから調製した魚醤油(FMS)の呈味成分を, 国内産魚醤油(しょっつる(S), いかいしる, いわしいしる(IS))および大豆こいくち醤油(SS)と比較した。その結果, FMSは遊離アミノ酸やオリゴペプチド態アミノ酸総量が, 比較した全試料の中で最も多く, SSのそれらよりも多かった。全試料で, AMP, IMPおよびGMPは検出されなかった。FMSとSSで有機酸の総量は極めて高いが, その大部分は乳酸であった。FMSとSSはKとP含量が高く, Naが比較的少なかった。官能評価では, SとISでは塩味が強いが, FMSとSSでは, 塩味は強いとは感じられず, まろやかで味のバランスがとれていた。","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"82 1","pages":"1036-1045"},"PeriodicalIF":0.0,"publicationDate":"2000-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73044953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Sex Differentiation and Sex Control in Crustaceans (Fundamental Concepts)(The Steering Committee for the Colloquium on Aquaculture)","authors":"T. Lee","doi":"10.2331/suisan.77.715","DOIUrl":"https://doi.org/10.2331/suisan.77.715","url":null,"abstract":"","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"133 1","pages":"315-316"},"PeriodicalIF":0.0,"publicationDate":"1999-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77537711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Inducement of shell opening of Amusium japonicum by MgCl2 injection into the adductor muscle","authors":"Toyomi Kanmizutaru, K. Anraku","doi":"10.2331/SUISAN.65.856","DOIUrl":"https://doi.org/10.2331/SUISAN.65.856","url":null,"abstract":"ツキヒガイを短時間のうちに開殻させ軟体部の手術が可能な方法として塩化マグネシウム溶液を閉殻筋に注射する方法を採用し, その確立を目的とした。注射液は自然海水および0.2M, 0.4M, 0.6Mの塩化マグネシウム溶液, 注射量は1ml, 3ml, 5mlとした。いずれの条件下でも, 注射直後腹縁中央が開殻度にして9-12度開いた。0.4M溶液5ml, 0.6M溶液3ml, 0.6M溶液5mlを注射した時は, 接触刺激によっても閉殻筋の収縮は起こらず, 軟体部の手術が可能であった。この方法は, 感覚閉塞等の種々の実験技術に応用できる。","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"18 21","pages":"856-859"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91452094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Seasonal variations in lipids and fatty acid compositions of frigate mackerel Auxis rochei","authors":"K. Morioka, S. Sakai, Chie Takegami, Atsushi Obatake","doi":"10.2331/SUISAN.65.732","DOIUrl":"https://doi.org/10.2331/SUISAN.65.732","url":null,"abstract":"マルソウダ加工処理残滓の有効利用のための基礎的知見を得ることを目的として, 高知県沖で漁獲されたマルソウダの脂質および脂肪酸組成の季節変動を調べた。残滓の約42%を占める頭部および眼窩組織の脂質含量は, 一年を通じてそれぞれ5.2a11.6%および7.0a17.9%の間で変動した。両組織の全脂質の脂肪酸では, 22 : 6n-3(DHA)の組成比が通年最も高く, 頭部で22.7%以上, 眼窩組織で24.5%以上を占めていた。以上の結果から, マルソウダ加工処理残滓のうち, 眼窩組織を含む頭部はDHAの供給源として利用できる可能性が確認された。","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"74 1","pages":"732-738"},"PeriodicalIF":0.0,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77153239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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