{"created":"2023-06-19T08:46:26.675193+00:00","id":5283,"links":{},"metadata":{"_buckets":{"deposit":"610fd67b-ba99-446b-a364-63791c9f4361"},"_deposit":{"created_by":14,"id":"5283","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5283"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005283","sets":["47:274:446"]},"author_link":["9756","9755"],"control_number":"5283","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Studies on Leaf Protein as Human Food (1) : Separation of Cytoplasmic Protein by Acetone Powder Method (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1975-11-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"25","bibliographicVolumeNumber":"26","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_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The separation methods of leaf protein for human food from different species of plant were studied. Fresh leaves were homogenized in cold acetone. By this treatment, dehydration, depigmentation and precipitation of protein were performed simultaneously. The cytoplasmic protein was extracted from acetone powder with 0.1 N-NaOH, containing 1% Na_2SO_3. The protein was precipitated by acidification of the extract with 2 N-HCl to pH 4.5. The precipitate was dissolved in minimum volume of water and was dialysed against water followed by lyophilization. No major difference was found in amino acid composition of leaf proteins from different species. Methionine was the limiting amino acid in all cases. The results of digestability test of leaf protein in vitro, with thioglycolate activated papain, shows that the digestability of cruciferae leaf proteins are 83% and that of leguminosae and compositae leaf protein are 72% respectively.","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":"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":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"河端, 信","creatorNameLang":"ja"},{"creatorName":"カワバタ, マコト","creatorNameLang":"ja-Kana"},{"creatorName":"Kawabata, Makoto","creatorNameLang":"en"}],"familyNames":[{"familyName":"河端","familyNameLang":"ja"},{"familyName":"カワバタ","familyNameLang":"ja-Kana"},{"familyName":"Kawabata","familyNameLang":"en"}],"givenNames":[{"givenName":"信","givenNameLang":"ja"},{"givenName":"マコト","givenNameLang":"ja-Kana"},{"givenName":"Makoto","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"9755","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"田口, 邦子","creatorNameLang":"ja"},{"creatorName":"タグチ, クニコ","creatorNameLang":"ja-Kana"},{"creatorName":"Taguchi, Kuniko","creatorNameLang":"en"}],"familyNames":[{"familyName":"田口","familyNameLang":"ja"},{"familyName":"タグチ","familyNameLang":"ja-Kana"},{"familyName":"Taguchi","familyNameLang":"en"}],"givenNames":[{"givenName":"邦子","givenNameLang":"ja"},{"givenName":"クニコ","givenNameLang":"ja-Kana"},{"givenName":"Kuniko","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"9756","nameIdentifierScheme":"WEKO"}]}]},"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":"KJ00000079409.pdf","filesize":[{"value":"363.6 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079409.pdf","url":"https://kpu.repo.nii.ac.jp/record/5283/files/KJ00000079409.pdf"},"version_id":"67843cbd-bdab-4287-9f56-61676c76f96e"}]},"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","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"緑葉タンパク質の食糧化に関する研究 (1) : アセトン粉末法による細胞質タンパク質の分離(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"緑葉タンパク質の食糧化に関する研究 (1) : アセトン粉末法による細胞質タンパク質の分離(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["446"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5283","relation_version_is_last":true,"title":["緑葉タンパク質の食糧化に関する研究 (1) : アセトン粉末法による細胞質タンパク質の分離(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-06-06T05:09:41.821937+00:00"}