@article{oai:kpu.repo.nii.ac.jp:00005338,
 author = {河端, 信 and Kawabata, Makoto and 田口, 邦子 and Taguchi, Kuniko and 大槻, 耕三 and Otsuki, Kozo and 田中, 敬子 and Tanaka, Yoshiko},
 journal = {京都府立大学学術報告. 理学・生活科学, The scientific reports of the Kyoto Prefectural University. Natural science and living science},
 month = {Dec},
 note = {The protein characteristics and the functional properties of the krill protein concentrate (KPC) from salted antarctic krill were compared with those of KPC from raw frozen krill. Water holding capacity, emulsifying capacity, emulsion stability, foaming capacity and foam stability were determined as the parameters for the functional properties of the KPC. A slight proteolysis on the myosin heavy chain during salting of the krill was suggested from the results of the gel filtration on Sephadex G-100 and SDS-polyacrylamide slab gel electrophoresis. There is no significant difference between the functional properties of KPC from salted krill and that from raw frozen krill.},
 pages = {33--37},
 title = {塩蔵オキアミの利用に関する研究(第 2 報) : オキアミたん白濃縮物 (KPC) の機能特性(B. 生活科学)},
 volume = {30},
 year = {1979},
 yomi = {カワバタ, マコト and タグチ, クニコ and オオツキ, コウゾウ and タナカ, ヨシコ}
}