{"created":"2023-06-19T08:46:29.041786+00:00","id":5337,"links":{},"metadata":{"_buckets":{"deposit":"9f64434e-dd08-4ddb-9df3-1a127fa1f22b"},"_deposit":{"created_by":14,"id":"5337","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5337"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005337","sets":["47:274:450"]},"author_link":["9960","9959"],"control_number":"5337","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Amino Acid Composition and Trypsin Inhibitor Activities of Rice Bran 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":"1979-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"31","bibliographicPageStart":"27","bibliographicVolumeNumber":"30","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":"水, 5%食塩水, 60%エタノール, 0.05N水酸化ナトリウムの4種の溶媒を用いて別個に脱脂米糠から蛋白質を抽出し, 抽出蛋白質画分のアミノ酸組成を明らかにすると共にトリプシンインヒビター活性の測定を行なった。4種の蛋白質画分はいずれもリジン含量が高く優れたアミノ酸組成を有していた。一方, インヒビター活性は60%エタノール抽出蛋白質画分を除く他の画分に皆認められた。5%食塩水, 60%エタノール, 0.05N水酸化ナトリウムの溶媒を順次用いて脱脂米糠から蛋白質を抽出し, アルブミン, グロブリン, プロラミン, グルテリンを調製した。脱脂米糠のアルブミン : グロブリン : プロラミン : グルテリン比は24 : 44 : 5 : 27でアルブミン, グロブリンの塩水溶性蛋白質の占める割合が高かった。リジン含量は4種の蛋白質中アルブミンが最も高く, またインヒビター活性もその大部分がアルブミン画分に存在していた。","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 rice bran were separately extracted with water, 5% NaCl, 60% ethanol, and 0.05N NaOH, and each protein fraction was assayed for the amino acid comqosition and the trypsin inhibitor activity. Four protein fractions all possessed excellent amino acid compositions characterized by relatively high content of lysine. On the other hand, trypsin inhibitor activities were present in three protein fractions except the fraction extracted with 60% ethanol. Albumin, globulin, prolamin, and glutelin were prepared from defatted rice bran by successive extraction with 5% NaCl, 60% ethanol, and 0.05N NaOH. The albumin : globulin : prolamin : glutelin ratio was 24 : 44 : 5 : 27. Amino acid analyses of these proteins showed that albumin had the highest lysine content among the proteins. Most of the trypsin inhibitor activities were detected in the albumin fraction, suggesting that the anti-nutritional substance, trypsin inhibitor, is an albuminous protein.","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":[{"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":[{}]},{"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":[{}]}]},"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":"KJ00000079463.pdf","filesize":[{"value":"312.5 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079463.pdf","url":"https://kpu.repo.nii.ac.jp/record/5337/files/KJ00000079463.pdf"},"version_id":"4375c647-02a5-4bb0-9ffb-0f2b63491436"}]},"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":"米糠蛋白質のアミノ酸組成とトリプシンインヒビター活性(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米糠蛋白質のアミノ酸組成とトリプシンインヒビター活性(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["450"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5337","relation_version_is_last":true,"title":["米糠蛋白質のアミノ酸組成とトリプシンインヒビター活性(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-02-29T05:14:33.289103+00:00"}