サケ筋肉中におけるアスタキサンチン,カンタキサンチンの存在状態について〔英文〕
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Bibliographic Record
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- Material Type
- 記事
- Author/Editor
- 逸見 光秦 正弘秦 満夫
- Periodical title
- 日本水産学会誌 / 日本水産学会 編
- No. or year of volume/issue
- 55(9) 1989.09
- Volume
- 55
- Issue
- 9
- Pages
- p1583～1589
- Publication date of volume/issue (W3CDTF)
- 1989-09
- ISSN (Periodical Title)
- 0021-5392
- ISSN-L (Periodical Title)
- 0021-5392
- Publication (Periodical Title)
- 東京 : 日本水産学会
- Place of Publication (Country Code)
- JP
- Text Language Code
- jpn
- NDLC
- Target Audience
- 一般
- Article Type
- 記事分類: 食品工学--水産食品
- Holding library
- 国立国会図書館
- Call No.
- Z18-345
- Data Provider (Database)
- 国立国会図書館 : 国立国会図書館雑誌記事索引
- Bibliographic ID (NDL)
- 3259919
- Bibliographic Record Category (NDL)
- 632
- Summary, etc.
- It was proposed that astaxanthin and/or canthaxanthin in salmon muscle binds with one β-ionone ring to a hydrophobic binding site which exists on the surface of actomyosin. The binding of carotenoids to actomyosin is not specific. The hydroxyl and keto groups of β-end group intensify the binding strength of carotenoids to actomyosin.
- DOI
- 10.2331/suisan.55.1583
- Access Restrictions
- インターネット公開
- Data Provider (Database)
- 科学技術振興機構 : J-STAGE
- Summary, etc.
- It was proposed that astaxanthin and/or canthaxanthin in salmon muscle binds with one β-ionone ring to a hydrophobic binding site which exists on the surface of actomyosin. The binding of carotenoids to actomyosin is not specific. The hydroxyl and keto groups of β-end group intensify the binding strength of carotenoids to actomyosin.
- DOI
- 10.2331/suisan.55.1583
- Related Material (URI)
- Is Referenced By
- サケいずしの化学的，微生物学的性状に及ぼす原料サケの酢漬処理の影響凍結・解凍処理した秋サケの筋肉で生じるプロテオリシスが色調に及ぼす影響
- Data Provider (Database)
- 国立情報学研究所 : CiNii Research
- Original Data Provider (Database)
- Japan Link Center学術機関リポジトリデータベース雑誌記事索引データベースCrossrefCiNii ArticlesCrossrefCrossref
- Bibliographic ID (NDL)
- 3259919
- NAID
- 130001544831