{"created":"2023-06-19T08:46:15.274633+00:00","id":5030,"links":{},"metadata":{"_buckets":{"deposit":"72b4d3f1-c219-48be-95af-3d57db4161d0"},"_deposit":{"created_by":14,"id":"5030","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5030"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005030","sets":["47:273:423"]},"author_link":["8696","8050","8695","7646"],"control_number":"5030","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Study on changes of bovine κ-Casein under various presrvative conditions (Agricultural Chemistry)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"169","bibliographicPageStart":"164","bibliographicVolumeNumber":"31","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":"UHT滅菌乳の長期貯蔵による沈殿生成やゲル化の機構を解明する予備実験として, 牛乳κ-カゼインの各種保存条件下における変化を, 安定化能, 4.5M尿素を含むディスクおよびSDS-ポリアクリルアミドゲル電気泳動により検討した。保存条件としては, 温度-20,4,25℃で, 溶液(70mM KCIを含む10mMイミダゾール塩酸緩衝液pH7.1,4.5M尿素, 蒸留水, 濃度はいずれも10mg/ml)中または, 凍結乾燥標品の12種を設定し, 1,3,5,7ケ月間の保存状態を検討した。-20℃では, ほとんど変化せず, いずれも保存状態は良好であった。4℃では, 4.5M尿素中および凍結乾燥品での保存が良かった。また, 25℃では, 凍結乾燥保存を除き, 全般的に保存性は悪かった。両電気泳動の結果から, 長期保存によってκ-カゼインは高分子化や分解が進んでいることが明らかとなり, 同時に, それらの進行と安定化能の低下との間に相関が認められた。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The formation of precipitate and the gelation of ultra high-temperature sterilized milk have been observed during the long storage. As the preliminaly experiments to make clear the mechanism of these phenomena, the effects of various preservative conditions on bovine κ-casein were investigated by the stabilizing ability test for α_<a1>-casein in the presence of calcium ion, disc gel electrophoresis containing 4.5M urea and sodium dodecylsufate (SDS)-polyacrylamide gel electrophoresis. κ-Casein was stored at -20°, 4°and 25℃ as the solution dissolved in 10mM imidazole-HCl-70mM KCl buffer (pH7.1), 4.5M urea and distilled water and as the lyophilized material for 1,3,5 and 7 months. When κ-casein was stored at -20℃ at various states, the stabilizing ability was maintained and the behaviors on both electrophoreses were not different from those of native one, though the samples at 25℃ lost the ability quickly. The preservation at 4℃ in 4.5M urea solution did not affect on the properties of κ-casein. The lyophilized material was stable at every tested temperatures through the experimental period. It was considered that the loss of stablizing ability of κ-casein was due to the polymerization and the degradation from the results of disc and SDS gel electrophoreses.","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":"土井, 裕司","creatorNameLang":"ja"},{"creatorName":"ドイ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"Doi, Hiroshi","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田中, 満智子","creatorNameLang":"ja"},{"creatorName":"タナカ, マチコ","creatorNameLang":"ja-Kana"},{"creatorName":"Tanaka, Machiko","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":"KJ00000079029.pdf","filesize":[{"value":"828.9 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079029.pdf","url":"https://kpu.repo.nii.ac.jp/record/5030/files/KJ00000079029.pdf"},"version_id":"eaa07dac-d8da-4f21-8ccf-eb831c32f122"}]},"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":"各種保存条件下での牛乳κ-カゼインの変化(農芸化学部門)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"各種保存条件下での牛乳κ-カゼインの変化(農芸化学部門)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["423"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5030","relation_version_is_last":true,"title":["各種保存条件下での牛乳κ-カゼインの変化(農芸化学部門)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-04-24T06:16:33.167046+00:00"}