{"created":"2023-06-19T08:46:02.577764+00:00","id":4735,"links":{},"metadata":{"_buckets":{"deposit":"551c8ba5-5561-4dc6-b307-fef4bb156624"},"_deposit":{"created_by":14,"id":"4735","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4735"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00004735","sets":["47:273:406"]},"author_link":["7322","7862"],"control_number":"4735","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Fat formation by micro-organism (VI) : On the lipase produced by FH-strain (Agricultural Chemistry)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1962-09-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"130","bibliographicPageStart":"126","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"京都府立大學學術報告. 農學"},{"bibliographic_title":"The scientific reports of Kyoto Prefectural University. Agriculture","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"油脂生合成の顕著なFH菌の生成するリパーゼについてその抽出精製方法について検討し, 精製酵素について二, 三の性質を調べた。(1)麩培養物よりのリパーゼの抽出はpH7.0燐酸塩緩衝液が最も有効であつた。(2)硫安0.3&acd;0.6飽和度における塩析とアセトン濃度30&acd;50%における分別沈澱を繰返して酵素の精製を行ない, 約13倍に濃縮精製し得た。(3)精製酵素は作用最適pHは5&acd;6,安定pH4&acd;5,熱に対しては40℃までは安定であり, (Ca)^<++>により強く賦活され, 又(Zn)^<++>, (Co)^<++>, (Mn)^<++>によつても若干賦活される。又(Ag)^+, (Pb)^<++>, (Hg)^<++>によつては強く阻害される。(4)天然植物油とくにPeanut oil, Sesame oilをよく分解するが, Tween-20,Tri-n-butylin, Tri-acetin等には殆ど分解作用を示さず従つてエステラーゼ作用は殆ど有しない。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"We studied on the lipase of FH strain which was produced a great quantity of fat in the cell. From the cultured materials on wheat bran, the enzyme most effectively eluated by pH7.0 phosphate buffer. Partial purification of the enzyme was carried out by salting out in 0.3&acd;0.6 saturation of ammonium sulfate and precipitation in 30&acd;50% concentration of aceton. The purified enzyme had in pH5&acd;6 on reaction optimum and stabilized in pH4&acd;5 and was stable at 0&acd;40℃. The enzyme was activated by (Ca)^<++> and (Zn)^<++>, but inactivated by (Ag)^+, (Pb)^<++> and (Hg)^<++>. The activity of the enzyme was most powerful on peanut oil or sesame oil but had a low affinity on Tween-20,tri-n-butylin or tri-acetin.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062275","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00757373","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"今原, 広次","creatorNameLang":"ja"},{"creatorName":"イマハラ, ヒロツグ","creatorNameLang":"ja-Kana"},{"creatorName":"Imahara, Hirotsugu","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"中浜, 敏雄","creatorNameLang":"ja"},{"creatorName":"ナカハマ, トシオ","creatorNameLang":"ja-Kana"},{"creatorName":"Nakahama, Toshio","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000078734.pdf","filesize":[{"value":"343.8 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000078734.pdf","url":"https://kpu.repo.nii.ac.jp/record/4735/files/KJ00000078734.pdf"},"version_id":"0c415704-6aa7-458f-ab47-caa0a2fa7a19"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper"}]},"item_title":"微生物の油脂生成(第 6 報) : FH 菌の生成するリパーゼに就て(農芸化学部門)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"微生物の油脂生成(第 6 報) : FH 菌の生成するリパーゼに就て(農芸化学部門)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["406"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"4735","relation_version_is_last":true,"title":["微生物の油脂生成(第 6 報) : FH 菌の生成するリパーゼに就て(農芸化学部門)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-04-24T06:25:35.605322+00:00"}