| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-15 |
| タイトル |
|
|
タイトル |
ながいもの食品化学的研究 : （第1報） Tyrosinaseの褐変活性度について |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Food Chemical Studies on the Chinese Yam : (Part 1) Browning Activities of the Tyrosinase |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.60171/00003399 |
|
ID登録タイプ |
JaLC |
| 著者 |
田中, 祐彦
水井, 富美恵
Tanaka, Sukehiko
Mizui, Fumie
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The Chinese Yam is used for various purposes (e.g., mixing it into cake or paste) because of its characteristic viscosity; it is also eaten uncooked. Conversely, the likelihood of browning limits its consumption. We, therefore, studied the prevention of browning. The absorbans based on Tyrosin was taken as the measure of the activity of Tyrosnase. The results were as follows; browning was inhibited when (1) Tyrosinase was extracted with water. (2) The P.H of grated Chinese Yam (for uncooked eating) was kept acidic, if it was preserved at 30℃?40℃. (3) The grated Chinese Yam (for uncooked eating) was kept at about 5℃ in the refrigerator; i. e., without P.H control. Mixing promoted browning when Chinese Yam is preserved longer than 4 hours. |
| 書誌情報 |
広島文化女子短期大学紀要
巻 3,
p. 53-60,
発行日 1969-08-01
|
| 出版者 |
|
|
出版者 |
広島文化女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
09137068 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00213869 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
3-6.pdf (387.0 kB)
