{"created":"2022-01-27T02:40:05.256949+00:00","id":2002828,"links":{},"metadata":{"_buckets":{"deposit":"765aa729-d494-46bc-babf-50f1622e61b5"},"_deposit":{"id":"2002828","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002828"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002828","sets":["1642837622505:1642837905044:1642837918448","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"Monascus pilosus の産生する酸性プロティナーゼの酵素化学的性質(生物資源科学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Properties of Acid Proteinase from Monascus pilosus (Department of Bioscience and Biotechnology)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"安田, 正昭","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"加藤, 義男","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"石川, 達","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"多和田, 真吉","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"小波本, 直忠","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"当山, 清善","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Yasuda, Masaaki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kato, Yoshio","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ishikawa, Satoshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tawata, Shinkichi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kobamoto, Naotada","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Toyama, Seizen","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"Monascus属菌は中国では紅酒,紅腐乳の製造に,沖縄ではとうふようの製造に用いられる産業上重要な麹菌である。Monascus属菌を蒸米に生育させた紅麹はデンプンをグルコースに,たん白質をペプチドやアミノ酸などに変換する酵素源として重要である。特に,同麹菌の産生するプロティナーゼはとうふよう熟成の鍵酵素として重要な役割を担っている。たん白質を原料とする発酵食品の開発に資する目的で,本研究においては固体培養法により調製した紅麹中のプロティナーゼ活性の高い菌株のスクリーニングを行った。その結果,本酵素活性の高いMonascus pilosusを選抜した。選抜菌株の産生する本酵素の反応最適pHは2.5付近,反応最適温度は50℃であった。本酵素は50℃,10分間の処理でpH3.0∿6.0の範囲内で安定であった。また,熱安定性は55℃であった。本酵素はヒトヘモグロビン,ミルクカゼイン,牛血清アルブミン及び分離大豆たん白質等によく作用したが,β-ラクトグロブリン及びゼラチンには全く作用しなかった。本酵素反応はペプスタチンにより顕著に阻害された。","subitem_description_type":"Other"},{"subitem_description":"The screening was carried out to find Monascus fungus that would produce a high activity of the acid proteinase to be used for making fermented protein foods. Monascus pilosus was found to have the highest activity of the enzyme which was formed by solid state culture. Properties of the enzyme were investigated. The optimum pH was around 2.5 and the optimum temperature was 50℃. The enzyme was stable during a 10-min treatment at 50℃ in a range of pH 3.0∿6.0 and was still stable up to 55℃. The enzyme was active on human hemoglobin, milk casein, serum albumin, and isolated soybean protein. However, the enzyme was not active on β-lactogloblin, and gelatin. The enzyme was markedly inhibited by pepstatin.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"eng"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3799"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"40","bibliographicPageEnd":"141","bibliographicPageStart":"135"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000161728.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002828/files/KJ00000161728.pdf"},"version_id":"404290bc-07fc-4e6c-b292-51987f4ed68d"}]},"item_title":"Monascus pilosus の産生する酸性プロティナーゼの酵素化学的性質(生物資源科学科)","item_type_id":"15","owner":"1","path":["1642837918448","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002828","relation_version_is_last":true,"title":["Monascus pilosus の産生する酸性プロティナーゼの酵素化学的性質(生物資源科学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:09:48.066657+00:00"}