{"created":"2023-06-19T08:46:09.242387+00:00","id":4888,"links":{},"metadata":{"_buckets":{"deposit":"0065690e-13ab-4156-8483-529b5a05c9a1"},"_deposit":{"created_by":14,"id":"4888","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4888"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00004888","sets":["47:273:415"]},"author_link":["8049","8050","7646"],"control_number":"4888","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"牛乳のκ- カゼインに関する研究 III : 二, 三の性質(農芸化学部門)","subitem_alternative_title_language":"ja"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-10-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"134","bibliographicPageStart":"128","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"京都府立大學學術報告. 農學","bibliographic_titleLang":"ja"},{"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":"κ-カゼインを三種の方法で調製し, 電気泳動, 超遠心分析, α_S-カゼイン安定化力等について調べた。尿素中における等電点はpH6.0であり, α_S-カゼインとは違うことが明確になった。S_<20,W>は尿素中で2.6&acd;3.8であり尿素が存在しないとpH8.0で14.4を示した。ヘキソースは1.5%, シアル酸は0.8%, リンは0.2%, チッ素は14%程度であった。DEAEセルロースクロマトグラフィーによって分画される前後でアミノ酸組成には変化がなかったが, α_S-カゼイン安定化力は分画後増大する傾向にあった。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"κ-Caseins were prepared by the calcium ethanol method, the Sephadex method and the urea sulfuric acid method. Some important properties of κ-caseins were investigated using isoelectric focusing, starch gel electrophoresis, ultracentrifugation, chemical analysis, stabilizing test of α_S-casein, and rennin treatment. Isoelectric focusing established that κ-casein had its isoelectric point near pH6.0 in 6M urea, usually accompanied by a second peak around pH5.6. Ultracentrifugation, however, showed a single peak having a S_<20,W> value of 2.6-3.8 in the presence of 6M urea and of 14.4 in the absence of such dispersing reagents. Normal contents of hexose, sialic acid, phosphorus, and nitrogen were respectively about 1.5,0.8,0.2,and 14%. Relative patterns of amino acid composition were similar in all the κ-caseins. In addition, amino acid composition in intact κ-casein and in the further purified κ-casein which formed the second peak in DEAE cellulose chromatography were almost identical, indicating that the κ-casein of the first peak is not an impurity but is one of the components which formed the original κ-casein complexes. The ability of κ-caseins to stabilize α_S-casein in the presence of calcium increased when purified by DEAE cellulose chromatography.","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":"三好, 正満","creatorNameLang":"ja"},{"creatorName":"ミヨシ, マサミツ","creatorNameLang":"ja-Kana"},{"creatorName":"Miyoshi, Masamitsu","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"伊吹, 文男","creatorNameLang":"ja"},{"creatorName":"イブキ, フミオ","creatorNameLang":"ja-Kana"},{"creatorName":"Ibuki, Fumio","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"金森, 正雄","creatorNameLang":"ja"},{"creatorName":"カナモリ, マサオ","creatorNameLang":"ja-Kana"},{"creatorName":"Kanamori, Masao","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":"KJ00000078887.pdf","filesize":[{"value":"530.0 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000078887.pdf","url":"https://kpu.repo.nii.ac.jp/record/4888/files/KJ00000078887.pdf"},"version_id":"db4f48b4-c388-479b-bc16-ed898797fd11"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper"}]},"item_title":"Studies on κ-Casein of Bovine Milk III : Some properties of κ-casein and its complex (Agricultural Chemistry)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Studies on κ-Casein of Bovine Milk III : Some properties of κ-casein and its complex (Agricultural Chemistry)","subitem_title_language":"en"}]},"item_type_id":"3","owner":"14","path":["415"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"4888","relation_version_is_last":true,"title":["Studies on κ-Casein of Bovine Milk III : Some properties of κ-casein and its complex (Agricultural Chemistry)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-04-24T06:16:28.243007+00:00"}