{"created":"2023-06-19T08:46:17.184262+00:00","id":5071,"links":{},"metadata":{"_buckets":{"deposit":"39764947-a670-46ac-8fa6-83b3dee860e0"},"_deposit":{"created_by":14,"id":"5071","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5071"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005071","sets":["47:273:425"]},"author_link":["8696","8695","7646"],"control_number":"5071","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Changes of Bovine κ-Casein Stored in Various Solutions (Agricultural Chemistry)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-11-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"110","bibliographicPageStart":"101","bibliographicVolumeNumber":"33","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滅菌乳の変質改良のための基礎データの蓄積, あるいは, 乳たん白質の保存特性の解明を目的として, 14種類の水溶液中に牛乳κ-カゼインを保存し, 保存によるκ-カゼインの諸性質の変化を検討した。即ち, 10% glucose水溶液, 10% lactose水溶液, 10% maltose水溶液, 10% sucrose水溶液, 2% NaCl水溶液, 2% glycine水溶液, 蒸留水, 10% glucose-4.5M urea, 10% lactose-4.5M urea, 10% maltose-4.5M urea, 10% sucrose-4.5M urea, 2% NaCl-4.5M urea, 2% glycine-4.5M urea, 4.5M ureaの各溶液に, κ-カゼインを0.25%(w/v)となるように溶解し, それらを5℃で保存した。κ-カゼインの保存状態を, α_<s1>-カゼイン安定化能, 4.5M尿素を含むディスクゲル電気泳動, セファアクリルS-300ゲルロ過クロマトグラフィー, フリーアミノ基およびスルフヒドリル基の定量によって検討した。α_<s1>-カゼイン安定化能は, 経時的に低下した。10% maltose水溶液中, 6ケ月保存では70.2%の安定化能を示したが, sucrose溶液中では沈殿が生じた。ゲル電気泳動では, κ-カゼインの分解と高分子化が同時進行していることが示唆された。一方, ゲルロ過クロマトグラフィーでは, 尿素を含まない保存液の場合は, ほとんど変化は観察されず, 尿素存在下保存の場合は, self-association能の低下が観察された。κ-カゼインの分解や高分子化は, フリーアミノ基およびスルフヒドリル基の定量から, 交互に進行し, アミノカルボニル反応やジスルフィド結合によるものと考えられた。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Changes of bovine κ-casein stored in various solutions were followed by the stabilizing ability test for α_<s1>-casein in the presence of calcium ion, disc gel electrophoresis containing 4.5M urea, Sephacryl S-300 gel filtration chromatography, the determinations of free amino group and sulfhydryl group for the sake of accumulating the fundamental data for the improvement of denaturation of ultra high temperature sterilized milk and making clear the preservative characteristics of milk proteins. κ-Casein was stored at 5℃ as the solution dissolved in the following solutions; 10% glucose, 10% lactose, 10% maltose, 10% sucrose, 2% NaCl, 2% glycine, distilled water, 10% glucose-4.5M urea, 10% lactose-4.5M urea, 10% maltose-4.5M urea, 10% sucrose-4.5M urea, 2% NaCl-4.5M urea, 2% glycine-4.5M urea and 4.5M urea. The stabilizing ability was lost with the passage of time. κ-Casein stored in 10% maltose solution for 6 monthes had 70.2% of stabilizing ability, while 10% sucrose for 5 monthes began to precipitate. The results of electrophoreses indicated that the hydrolysis and polymerization of κ-casein progress at the same time. The lowering of self-asscoiation ability was observed by the gel chromatography of κ-casein stored in solutions containing urea. It was considered that the polymerization of κ-casein was due to the disulfide bond and the amino-carbonyl reaction.","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":"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":[{}]},{"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":"土井, 裕司","creatorNameLang":"ja"},{"creatorName":"ドイ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"Doi, Hiroshi","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":"KJ00000079070.pdf","filesize":[{"value":"744.7 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079070.pdf","url":"https://kpu.repo.nii.ac.jp/record/5071/files/KJ00000079070.pdf"},"version_id":"9ed46c2b-0a68-4ced-ad90-967ea60f1d50"}]},"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":"各種溶液中で保存された牛乳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":"各種溶液中で保存された牛乳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":["425"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5071","relation_version_is_last":true,"title":["各種溶液中で保存された牛乳κ-カゼインの変化(農芸化学部門)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-04-24T06:16:30.908637+00:00"}