{"created":"2024-05-23T02:51:05.950946+00:00","id":2005314,"links":{},"metadata":{"_buckets":{"deposit":"f967369b-22c2-4909-8055-f253b064b118"},"_deposit":{"created_by":10,"id":"2005314","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2005314"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02005314","sets":["12:14:1716951104833"]},"author_link":["3648"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-12-25","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"12","bibliographicPageEnd":"70","bibliographicPageStart":"59","bibliographicVolumeNumber":"118","bibliographic_titles":[{"bibliographic_title":"東海区水産研究所研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Tokai Regional Fisheries Research Laboratory","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In salted herring roe (Kazunoko) processing, material roe solidified with salt is dipped in H₂O₂ solution for color improvement and then treated with catalase to decompose the residual H₂O₂ in the products. The determinations of H₂O₂ in marine products were reported already. This paper deals with an assay method of the residual catalase using an oxygen electrode. The assay is based on measurement of H₂O₂ decomposition rate at which released O₂ is detected using an oxygen electrode. The washings of the sample are taken into reaction cell of a dissolved oxygen meter equipped with a sensitive oxygen electrode and N₂ gas is bubbled into the cell to drive out dissolved oxygen. H₂O₂ as a substrate is injected and changes of dissolved oxygen concentration (increase) in the reaction mixture solution are recorded on a chart. The reaction is run at 30°C, pH 7.0 and 10 mM H₂O₂ with a total volume of 2.50 ml. An apparent activity (μmol of H₂O₂ decomposed/s) is calculated from the dissolved oxygen concentration on the recorded traces at reaction times of 7.5 and 17.5 seconds. A very high coefficient of correlation was found between the measured values of the activities and the first-order reaction rate constants of H₂O₂ decomposision. This method provides a simple, rapid and reproducible measurements of catalase, and also can possibly be extended to the assays of catalase from other sources.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"1. 塩かずのこの製造過程でH₂O₂ 処理したかずのこは, カタラーゼ液に浸漬してH₂O₂を分解し去る処理を行っている。製品中の残留カタラーゼをそのH₂O₂分解活性で検出測定する方法について検討し,酸素電極式溶存酸素計によるカタラーゼ活性の簡易迅速測定法を定めた。2. 試料かずのこ洗出液を溶存酸素計の反応セルに入れ,N₂ガスを通じて溶存酸素を追い出したのち,基質としてH₂O₂溶液を気密下に注入し, H₂O₂分解に伴う反応液の溶存酸素濃度の上昇を酸素電極で検出·記録する。反応は,pH 7.0,温度 30°℃, H₂O₂ 10mM で行い,7.5~17.5秒間の分解 H₂O₂量からカタラーゼ活性(試料 1gによる1秒当たり分解 H₂O₂量)を算出する。3. 上記の方法によって得た活性の測定値は, H₂O₂分解1次反応速度定数との間に非常に高い相関を示し,カタラーゼ活性の相対的比較に充分に実用できる値であることが確かめられた。4. 本測定法は,他の食品や生物試料にも適用を拡げることができよう。酸素電極式溶存酸素計は酸索の関与する反応系についての測定機器としても有用であろう。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東海区水産研究所","subitem_publisher_language":"ja"},{"subitem_publisher":"Tokai Regional Fisheries Research Laboratory","subitem_publisher_language":"en"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"tokai_k_118_59","subitem_relation_type_select":"Local"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"日本農学文献記事索引(agriknowledge)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010340630","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00156834","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0040-8859","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Umemoto, Shigeru","creatorNameLang":"en"},{"creatorName":"梅本, 滋","creatorNameLang":"ja"},{"creatorName":"ウメモト, シゲル","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Umemoto","familyNameLang":"en"},{"familyName":"梅本","familyNameLang":"ja"},{"familyName":"ウメモト","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Shigeru","givenNameLang":"en"},{"givenName":"滋","givenNameLang":"ja"},{"givenName":"シゲル","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3648","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ohashi, Minoru","creatorNameLang":"en","creatorNameType":"Organizational"},{"creatorName":"大橋, 実","creatorNameLang":"ja"},{"creatorName":"オオハシ, ミノル","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"大橋","familyNameLang":"ja"},{"familyName":"オオハシ","familyNameLang":"ja-Kana"},{"familyName":"Ohashi","familyNameLang":"en"}],"givenNames":[{"givenName":"実","givenNameLang":"ja"},{"givenName":"ミノル","givenNameLang":"ja-Kana"},{"givenName":"Minoru","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"Utsugi, Yoshio","creatorNameLang":"en"},{"creatorName":"宇津木, 義雄","creatorNameLang":"ja"},{"creatorName":"ウツギ, ヨシオ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Utsugi","familyNameLang":"en"},{"familyName":"宇津木","familyNameLang":"ja"},{"familyName":"ウツギ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Yoshio","givenNameLang":"en"},{"givenName":"義雄","givenNameLang":"ja"},{"givenName":"ヨシオ","givenNameLang":"ja-Kana"}]}]},"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":"塩かずのこの残留カタラーゼの酸素電極による簡易迅速測定法","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"塩かずのこの残留カタラーゼの酸素電極による簡易迅速測定法","subitem_title_language":"ja"},{"subitem_title":"A Simple and Rapid Assay of Residual Catalase in Salted Herring Roe Products using a Sensitive Oxygen Electrode","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1716951104833"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-05-22"},"publish_date":"2024-05-22","publish_status":"0","recid":"2005314","relation_version_is_last":true,"title":["塩かずのこの残留カタラーゼの酸素電極による簡易迅速測定法"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2026-01-22T05:36:40.031840+00:00"}