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アイテム
市販塩麹製品と自家製塩麹中の酵素活性比較
https://jissen.repo.nii.ac.jp/records/1155
https://jissen.repo.nii.ac.jp/records/1155e966a240-53d4-4f62-bfc2-b0ebc2938c23
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
生活科学50-16 (1.5 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2013-04-01 | |||||
| タイトル | ||||||
| タイトル | 市販塩麹製品と自家製塩麹中の酵素活性比較 | |||||
| タイトル | ||||||
| タイトル | Comparison of Enzyme Activities of Commercial Salted-koji and Homemade Salted-koji. | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 塩麹 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 分生子 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 発芽能 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 発芽率 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 低温殺菌 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Salted-koji | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | condia | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | germination_ability | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | germination_rate | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | pasteurization | |||||
| 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 | |||||
| 著者 |
阿部, 真紀
× 阿部, 真紀× 小針, 清子× 秋田, 修 |
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| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 2571 | |||||
| 姓名 | Abe, Maki | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 2572 | |||||
| 姓名 | Kobari, Sayako | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 2573 | |||||
| 姓名 | Akita, Osamu | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji. | |||||
| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji. | |||||
| 書誌情報 |
実践女子大学生活科学部紀要 en : Bulletin of Jissen Women's University, Faculty of Human Life Sciences 巻 50, p. 171-176, 発行日 2013-03-10 |
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| 出版者 | ||||||
| 出版者 | 実践女子大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 13413244 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN10494731 | |||||
