Inactivation of blackening enzymes in crustaceans by inert gases and prevention of blackening.

惰性气体灭活甲壳类动物的黑化酶并防止黑化。

• 批准号: 19208020
• 负责人: HIRATA Takashi
• 金额: $ 31.37万
• 依托单位: Kyoto University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (A)
• 财政年份: 2007
• 资助国家: 日本
• 起止时间: 2007 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-19208020/
• 关键词: メラニン; 二酸化炭素; エビ; 黒変; フェノール酸化酵素; ホルムアルデヒド; フェノールオキシダーゼ; 包装; ビブリオ; 甲殻類; 酵素; 食品; 水産学; 農林水産物; ヘモシアニン

Blackening in crustaceans was controlled under carbon dioxide (CO_2). The structure in the vicinity of active site of the blackening enzyme may be altered by the action of CO_2. A novel enzyme was cloned from plasma of kuruma prawn Marsupenaeus japonicus. Formaldehyde was not observed in the prawn during storage under CO_2. Blackening of the prawn was accompanied by the loss of functional components. The growth of Vibrio parahaemolyticus in Alaskan pink shrimp Pandalus eous was effectively suppressed under CO_2. These results showed that CO_2 is a useful tool for prevention of blackening together with suppression of growth of food poisoning Vibrio.

在CO_2的作用下，甲壳动物的黑变得到了控制。在CO_2的作用下，酶活性中心附近的结构发生了变化。从日本囊对虾（Marsupenaeus）血浆中克隆了一种新的酶。在CO_2气藏条件下，对虾体内未检出甲醛。对虾的变黑伴随着功能成分的损失。CO_2能有效地抑制副溶血性弧菌在阿拉斯加对虾体内的生长。结果表明，CO_2是一种有效的防止食品变黑和抑制食物中毒弧菌生长的工具。

项目成果

Mathematical Analysis for Growth Depression of Vibrio parahaemolyticus in Shrimp under a High Carbon Dioxide Atmosphere

• DOI: 10.3136/fstr.17.63
• 发表时间: 2010
• 期刊: Food Science and Technology Research
• 影响因子: 0.6
• 作者: Y. Makino;Yuki Ito;S. Oshita;Y. Kawagoe;Y. Kawabuchi;T. Sugawara;T. Hirata

エビに付着した腸炎ビブリオ菌の増殖抑制を目的とするCO_2置換包装に関する研究

抑制对虾附着副溶血弧菌生长的CO_2替代包装研究

• 发表时间: 2010
• 作者: 伊藤友樹;牧野義雄;大下誠一;川越義則;川渕幸映;綾木毅;田中幹雄;広瀬和彦;菅原達也;平田孝
• 通讯作者: 平田孝

水産物の色素

海产品颜料

• 发表时间: 2008
• 作者: Fremier;A.K.;Seo;J.I.;Nakamura;F.;平田孝・菅原達也編
• 通讯作者: 平田孝・菅原達也編

Chemical analysis of late stages of pheomelanogenesis: conversion of dihydrobenzothiazine to a benzothiazole structure

• DOI: 10.1111/j.1755-148x.2009.00580.x
• 发表时间: 2009-08-01
• 期刊: PIGMENT CELL & MELANOMA RESEARCH
• 影响因子: 4.3
• 作者: Wakamatsu, Kazumasa;Ohtara, Kazumi;Ito, Shosuke
• 通讯作者: Ito, Shosuke

Predictive food microbiology on growth depression of Vibrio parahaemolyticus in pink shrimp under CO_2

CO_2条件下粉红虾副溶血弧菌生长抑制的食品微生物学预测

• 发表时间: 2010
• 作者: 伊藤友樹;牧野義雄;大下誠一;川越義則;川渕幸映;菅原達也;平田孝
• 通讯作者: 平田孝