{"created":"2024-10-15T04:43:52.821972+00:00","id":2011452,"links":{},"metadata":{"_buckets":{"deposit":"86256335-e386-4c60-97a9-8594d7681fb8"},"_deposit":{"created_by":10,"id":"2011452","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2011452"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02011452","sets":["1:6:1724313764086"]},"author_link":["2862"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-11","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicNumberOfPages":"5","bibliographicPageEnd":"29","bibliographicPageStart":"25","bibliographicVolumeNumber":"30","bibliographic_titles":[{"bibliographic_title":"水産大学校研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Journal of the Shimonoseki University of Fisheries","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Insolubilization of sarcoplasmic protein caused by shifting the pH of the extract from red-muscle fish was examined by using the 0.5 % NaHCO3 extract(about pH 7) of sardine muscle. This pH-shifting consists of primary acidification of the extract to pH below 4 or alkalization to pH over 10 and successive neutralization to the pH 6.5 to 8 range. This pH-shifting caused a much greater insolubilization than a precipitation method in which the pH was adjusted to the isoelectric point. Insolubilization increased with a decrease in pH in the acidification or an incrase in pH in the alkalization. A greatest insolubilization was attained by the final shifting of pH to the region of 6.5 to 8 in both cases of acidification and alkalization, regardless of the protein-nitrogen concentration of the extract. Insolubilization, however, decreased remarkably when the extract of a lower protein-nitrogen concentration was finally shifted either to pH below 6 after the acidification or pH 9 after the alkalization. It seemed that this pH-shifting is effectively applicable not only to the recovery of sarcoplasmic protein in the wastewater from fish-processing plant, but also to the pre-treatment for the biological purification of the wastewater.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"水産大学校","subitem_publisher_language":"ja"},{"subitem_publisher":"the Shimonoseki University of Fisheries","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":"fishu_k_30_25","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/2010253633","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":"AN00124678","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0370-9361","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tagawa, Shoji","creatorNameLang":"en","creatorNameType":"Organizational"},{"creatorName":"田川, 昭治","creatorNameLang":"ja","creatorNameType":"Organizational"},{"creatorName":"タガワ, ショウジ","creatorNameLang":"ja-Kana","creatorNameType":"Organizational"}],"familyNames":[{"familyName":"Tagawa","familyNameLang":"en"},{"familyName":"田川","familyNameLang":"ja"},{"familyName":"タガワ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Shoji","givenNameLang":"en"},{"givenName":"昭治","givenNameLang":"ja"},{"givenName":"ショウジ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2862","nameIdentifierScheme":"WEKO"}]}]},"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":"pHの移動による赤身魚筋形質タンパク質の不溶化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"pHの移動による赤身魚筋形質タンパク質の不溶化","subitem_title_language":"ja"},{"subitem_title":"Insolubilization of sarcoplasmic proteins of red-muscle fishes by pH-shifting (1)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1724313764086"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-10-11"},"publish_date":"2024-10-11","publish_status":"0","recid":"2011452","relation_version_is_last":true,"title":["pHの移動による赤身魚筋形質タンパク質の不溶化"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-07-16T02:04:08.210221+00:00"}