{"created":"2023-06-19T08:46:27.786181+00:00","id":5308,"links":{},"metadata":{"_buckets":{"deposit":"63e0e9a3-7e82-4a69-9fa3-b6aafcb7a53f"},"_deposit":{"created_by":14,"id":"5308","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5308"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005308","sets":["47:274:448"]},"author_link":["9960","9520","9959"],"control_number":"5308","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"The Gel-Chromatography of Cereal Proteins (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1977-11-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"21","bibliographicPageStart":"17","bibliographicVolumeNumber":"28","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":"あわ及びきびの蛋白質が連続的に, 水, 1M NaCl, 70%エタノール, 0.1N酢酸, 0.05N NaOHで抽出された。抽出液より得られた各画分について, それらのアミノ酸組成とゲル・クロマトグラフィーにおける溶出パターンが分析された。アミノ酸分析から, あわ, きびの各抽出蛋白質共, 高いグルタミン酸含量及び低いリジン含量を有することが認められた。さらに, あわときびの対応するそれぞれの画分は類似したアミノ酸組成を有し, 特にアルコール可溶性画分はほとんど同一の蛋白質分子量分布を示すパターンを与えた。以上の結果から, あわ, きびにおける可溶性蛋白質は, それぞれその化学組成に類似点があり, 特にそれが著しいアルコール可溶性蛋白質は, ほとんど同種のポリペプチドより構成されているものと結論できる。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The proteins of foxtail and proso millets were extracted successively with water, 1M sodium chloride, 70% ethanol, 0.1 N acetic acid and 0.05N sodium hydroxide. The fractions obtained from the extracts were analyzed for their amino acid compositions and their elution proliles of gel-chromatography on a Sephadex G-100 column. Amino acid analyses indicated that all of the fractions from both millets had high glutamic acid and low lysine contents. It was also recognized that the corresponding fracions between both millets, especially the alcohol-soluble fractions had a similar amino acid composition. In the gel-chromatography, the similarity of the elution profiles was observed between both alcohol-soluble fractions. These findings suggest that the alcohol-soluble proteins of foxtail and proso millets consist of analogous polypeptides.","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":""}]}],"creatorNames":[{"creatorName":"牧, 善輔","creatorNameLang":"ja"},{"creatorName":"マキ, ゼンスケ","creatorNameLang":"ja-Kana"},{"creatorName":"Maki, Zensuke","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田代, 操","creatorNameLang":"ja"},{"creatorName":"タシロ, ミサオ","creatorNameLang":"ja-Kana"},{"creatorName":"Tashiro, Misao","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"堀内, 晶子","creatorNameLang":"ja"},{"creatorName":"ホリウチ, アキコ","creatorNameLang":"ja-Kana"},{"creatorName":"Horiuchi, Akiko","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":"KJ00000079434.pdf","filesize":[{"value":"277.6 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079434.pdf","url":"https://kpu.repo.nii.ac.jp/record/5308/files/KJ00000079434.pdf"},"version_id":"a6d9f62e-4f4a-44ee-b826-b7d828d030da"}]},"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":"穀類蛋白質のゲル・クロマトグラフィー(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"穀類蛋白質のゲル・クロマトグラフィー(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["448"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5308","relation_version_is_last":true,"title":["穀類蛋白質のゲル・クロマトグラフィー(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-02-29T05:14:32.321346+00:00"}