{"created":"2023-06-19T08:46:09.457430+00:00","id":4893,"links":{},"metadata":{"_buckets":{"deposit":"11637f69-5bba-490e-bb34-7b35879302b9"},"_deposit":{"created_by":14,"id":"4893","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4893"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00004893","sets":["47:273:415"]},"author_link":["7975"],"control_number":"4893","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Studies on Complexes of Amylose and Cyclodextrins with Organic Compounds : Complexation of Amylose and Cyclodextrins and X-Ray Diffraction of the Crystalline Complexes (Agricultural Chemistry)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-10-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"209","bibliographicPageStart":"168","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":"アミロースおよびそのモデル物質であるシクロデキストリンを用い, それぞれにより得られる有機化合物複合体の性質を比較することにより, アミロース有機化合物複合体に関して未解釈であった種々の点を解決した。その主な点は次の通りである。1)アミロースはこれまで考えられていたよりはるかに多種類の有機化合物と水溶液中で複合体を形成し得ることを確めた。また有機化合物の分子構造のわずかな相違が, 複合体形成に著しい変化を与えることがわかった。2)ラセン状固体アミロースは, その空洞内に有機化合物を選択的に包接することを見出し, この現象より双極子共同相互作用が複合体形成を支配していることを推定した。3)アミロースのラセン構造は, ゲスト分子の大きさによって, グルコース残基6あるいは7の整数個で一周期を形成することが出来るが, 分数個からなるラセンは存在しないことを見出し, アミロースのラセン構造を安定化している水素結合の部位に関する知見を得た。4)アミロースおよびα, β-シクロデキストリンの有機化合物の複合体結晶の間にはオリゴマー類似が成立することを見出し, これによってそれぞれの結晶構造を更に明確化した。5)γ-シクロデキストリンの複合体結晶との比較から, グルコース残基8個で一周期を形成するアミロースのラセン構造は, ある種の歪を持つことを推定した。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Studies on the complexes of amylose and its cyclic oligomers (cyclodextrins) with various organic compounds were carried out. The results obtained were as follows : 1) More than one hundred organic compounds have been examined with respect to their precipitation abilities for starch. All the precipitates may be caused subgequent to complex formation between amylose and reagents. A slight change in molecular structure of the reagents often results in a marked change of the complex formation. 2) It was shown that an attractive interaction between solid amylose and the vapor of organic compounds would occur in the interior of V-amylose helix and dipolar cooperative interaction would mainly be responsible for the complex formation of amylose with organic compounds. 3) X-Ray diffraction of the complexes of amylose with organic compounds were carried out. Only two kinds of diffraition patterns corresponding to the helix of amylose consisting of six glucese residues per helical turn (6_1-helix) and to that consisting of seven glucose residues per turn (7_1-helix) were observed in the dried state. The helix with a fractional number of glucose residues could not be seen. It is infered that the helix is stabilized by hydrogen bonds between individual helical loops. 4) The diffraction patterns of cyclodextrin complexes were examined. Under suitable conditions α- and β-dextrins can produce complexes having analogous crystalline structures of 6_1- and 7_1-helix amyloses, respectively. This is confirmatory evidence for the helical structure of amylose and the coaxial alignments of the dextrin molecules (channel structure). 5) From the correlations between the diffraction data of γ-dextrin complexes and 8_1-helix amylose, it was pointed out that the individual helical loops of amylose consisting of eight glucose residues per turn (8_1-helix) have a large inclination to a fiber axis of the unit cell as compared to those of 6_1- and 7_1-helix amyloses.","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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"竹尾, 健一","creatorNameLang":"ja"},{"creatorName":"タケオ, ケンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"Takeo, Kenichi","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":"KJ00000078892.pdf","filesize":[{"value":"4.3 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000078892.pdf","url":"https://kpu.repo.nii.ac.jp/record/4893/files/KJ00000078892.pdf"},"version_id":"878f3c8d-f2cd-4498-8936-1690f129b089"}]},"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":"アミロースおよびシクロデキストリンの有機化合物複合体に関する研究 : 複合体形成と X 線回折による結晶構造の解析(農芸化学部門)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アミロースおよびシクロデキストリンの有機化合物複合体に関する研究 : 複合体形成と X 線回折による結晶構造の解析(農芸化学部門)","subitem_title_language":"ja"}]},"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":"4893","relation_version_is_last":true,"title":["アミロースおよびシクロデキストリンの有機化合物複合体に関する研究 : 複合体形成と X 線回折による結晶構造の解析(農芸化学部門)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-03-21T04:40:35.849001+00:00"}