Presence of Endopeptidase in the Powdered Yam Dioscorea opposita and Its Effect on the Texture of Kamaboko
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概要
- 論文の詳細を見る
Yam is often added to kamaboko, such as Hanpen and Shinjo. We investigated the presence of endopeptidase in powdered yam and the effect of its addition on the texture of kamaboko. Hydrolyzing activities of casein and myofibrillar protein were observed in a crude extract of powdered yam. In addition, the optimum temperature and pH against casein and myofibrillar protein were approximately 70℃ and 7.4, and 60℃ and 6.8, respectively. Approximately 60% of the endopeptidase activity remained even with 3% NaCl. In the kamaboko to which powdered yam had been added degradation of the myosine heavy chain and decrease of the elasticity were observed.
- 社団法人 日本食品科学工学会の論文
- 1999-11-01
著者
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Takagi Yasuaki
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University
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Tsukamasa Y
Department Of Fisheries Faculty Of Agriculture Kinki University
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ANDO Masashi
Department of Medical Oncology, National Cancer Center Hospital
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TSUKAMASA YASUYUKI
Department of Fisheries, Kinki University
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Tsukamasa Yasuyuki
Department Of Fisheries Faculty Of Agriculture Kinki University
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Ando Masashi
Department Of Fisheries Faculty Of Agriculture Kinki University
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Tsukamasa Yasuyuki
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University
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MAKINODAN YASUO
Department of Fisheries, Faculty of Agriculture, Kinki University
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Makinodan Yasuo
Department Of Fisheries Faculty Of Agriculture Kinki University
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Takagi Yasuaki
Graduate School Of Fisheries Science Hokkaido University
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Ando Masashi
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University
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