{"created":"2023-06-19T08:46:25.280912+00:00","id":5251,"links":{},"metadata":{"_buckets":{"deposit":"f03171bf-48fa-4049-a72b-c200a532ff3f"},"_deposit":{"created_by":14,"id":"5251","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5251"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005251","sets":["47:274:443"]},"author_link":["11002","9756","9755"],"control_number":"5251","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Studies on yam amylase : Purification and properties of β-amylase (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1972-10-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"25","bibliographicPageStart":"21","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"京都府立大学学術報告. 理学・生活科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of the Kyoto Prefectural University. Natural science and living science","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ヤマイモが生のままで食用に供することができるのは, サツマイモとは性質を異にするアミラーゼが存在するためと思われるが, その諸性状については, いまだ十分明らかにされていない。そこで, われわれは, ヤマイモのアセトンパウダーより均一な酵素を分離・精製して, その性質を検討した。その結果, 作用至適pHを4.5∿5.5と広範囲に持ち, 作用至適温度60℃のβ-アミラーゼであることがわかった。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062300","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0075739X","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"林, 義男","creatorNameLang":"ja"},{"creatorName":"ハヤシ, ヨシオ","creatorNameLang":"ja-Kana"},{"creatorName":"Hayashi, Yoshio","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"河端, 信","creatorNameLang":"ja"},{"creatorName":"カワバタ, マコト","creatorNameLang":"ja-Kana"},{"creatorName":"Kawabata, Makoto","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"田口, 邦子","creatorNameLang":"ja"},{"creatorName":"タグチ, クニコ","creatorNameLang":"ja-Kana"},{"creatorName":"Taguchi, Kuniko","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":"KJ00000079377.pdf","filesize":[{"value":"304.0 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079377.pdf","url":"https://kpu.repo.nii.ac.jp/record/5251/files/KJ00000079377.pdf"},"version_id":"d3781a51-06a0-4b8b-932c-e31e957581d7"}]},"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":"ヤマイモのアミラーゼに関する研究 : β-アミラーゼの精製とその性質について(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ヤマイモのアミラーゼに関する研究 : β-アミラーゼの精製とその性質について(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["443"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5251","relation_version_is_last":true,"title":["ヤマイモのアミラーゼに関する研究 : β-アミラーゼの精製とその性質について(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-03-01T05:07:56.473919+00:00"}