{"created":"2023-06-19T08:46:33.514816+00:00","id":5437,"links":{},"metadata":{"_buckets":{"deposit":"ce661da9-a917-4a8e-abc8-2c69d645e0d3"},"_deposit":{"created_by":14,"id":"5437","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5437"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005437","sets":["47:274:458"]},"author_link":["9756","9755","9757"],"control_number":"5437","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Tenderization of Meat by Kiwifruit Protease (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1987-11-18","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"41","bibliographicVolumeNumber":"38","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":"(1) キーウィフルーツの果汁をくえん酸バッファーに透析, 遠心分離した後の上澄液をDEAE-セファロースCL-6Bを用いたクロマトグラフィーによりプロテアーゼを精製した。(2) 牛肉のすね肉柔軟処理のための条件を検討し, 単位牛肉量あたりの最適酵素量を求めた。(3) 柔軟処理条件下(30℃, 3hrまたは3℃ 24hr)における牛肉エキス分, 肉汁中のタンパク態窒素, 非タンパク態窒素, 総タンパク質などの各量を求めた。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Tenderizing effect of kiwifruit protease on beef shank were studied. Kiwifruit juice was dialyzed against citrate buffer, pH6,and the protease fraction was purified by DEAE-Sepharose CL-6B chromatography, This purified protease hydrolyzed casein at pH 3 to 7. Tenderizing effects of this protease on beef shank which was injected and incubated for 40 min to 5 hr at 30℃ or for 24 hr at 3℃ were clearly observed by measuring the shear value of the meat. Extractives of the beef shank treated with the protease were also analyzed.","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":"大槻, 耕三","creatorNameLang":"ja"},{"creatorName":"オオツキ, コウゾウ","creatorNameLang":"ja-Kana"},{"creatorName":"Otsuki, Kozo","creatorNameLang":"en"}],"familyNames":[{"familyName":"大槻","familyNameLang":"ja"},{"familyName":"オオツキ","familyNameLang":"ja-Kana"},{"familyName":"Otsuki","familyNameLang":"en"}],"givenNames":[{"givenName":"耕三","givenNameLang":"ja"},{"givenName":"コウゾウ","givenNameLang":"ja-Kana"},{"givenName":"Kozo","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"9757","nameIdentifierScheme":"WEKO"}]},{"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":"KJ00000079563.pdf","filesize":[{"value":"296.6 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079563.pdf","url":"https://kpu.repo.nii.ac.jp/record/5437/files/KJ00000079563.pdf"},"version_id":"7cd855e7-5172-4973-bc0c-64636a2686b4"}]},"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":"牛肉に対するキーウィフルーツプロテアーゼの柔軟化作用(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"牛肉に対するキーウィフルーツプロテアーゼの柔軟化作用(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["458"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5437","relation_version_is_last":true,"title":["牛肉に対するキーウィフルーツプロテアーゼの柔軟化作用(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-06-06T05:09:42.435945+00:00"}