{"created":"2023-05-15T12:04:34.751306+00:00","id":9135,"links":{},"metadata":{"_buckets":{"deposit":"ac958f06-4660-4fff-b7fb-5b7aeb29b037"},"_deposit":{"created_by":3,"id":"9135","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9135"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00009135","sets":["1504:1510"]},"author_link":["71873","71875","71874","71876","71877","71878"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"1169","bibliographicPageStart":"1163","bibliographicVolumeNumber":"58","bibliographic_titles":[{"bibliographic_title":"日本水産学会誌"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2009-10-26"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"The cryoprotective effects of hydrogenated linear oligosaccharides on the denaturation of walleye pollack-surimi proteins stored in a frozen state at -30℃ were studied by measuring the total activity of myofibrillar Ca-ATPase and evalutions of the gelling properties of surimi. It was found that the cryoprotective effects of hydrogenated linear oligosaccharides (<DOn>_ _ _ - 2.7 and <MWa>_ _ _ - 462) were similar to those of sucrose and D-sorbitol without any deteriorative influences on the properties of surimi or kamaboko. It was also discussed that the cryoprotective effects of polyols on the fish muscle proteins were correlated to the amount of unfreezable water in surimi.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"71876","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Miura, Makoto"}]},{"nameIdentifiers":[{"nameIdentifier":"71877","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Takayanagi, Toshinori"}]},{"nameIdentifiers":[{"nameIdentifier":"71878","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nishimura, Akio"}]}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本水産学会"}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本水産学会"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0021-5392","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"三菱化成（株）総合研究所, （現）岩手大学農学部"},{"subitem_text_value":"三菱化成食品（株）"},{"subitem_text_value":"三菱化成（株）総合研究所"}]},"item_16_version_type_27":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三浦, 靖"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高柳, 敏紀"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西村, 彰夫"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-11-14"}],"displaytype":"detail","filename":"nsg-v58n6p1163-1169.pdf","filesize":[{"value":"721.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nsg-v58n6p1163-1169.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/9135/files/nsg-v58n6p1163-1169.pdf"},"version_id":"5feb462f-bbb2-4691-b4f1-4413a408ac02"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果"}]},"item_type_id":"16","owner":"3","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-10-26"},"publish_date":"2009-10-26","publish_status":"0","recid":"9135","relation_version_is_last":true,"title":["スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:14:04.323884+00:00"}