{"created":"2022-01-27T02:42:23.124024+00:00","id":2002904,"links":{},"metadata":{"_buckets":{"deposit":"3f861ebb-22bd-4b76-abed-d8476dcb6eb1"},"_deposit":{"id":"2002904","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002904"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002904","sets":["1642837622505:1642837905044:1642837916513","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"生甘藷組織の酵素的分解(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Degradation of raw sweet-potato tuber-tissues with enzyme (Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"当山, 清善","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"石原, 昌信","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Toyama, Seizen","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Isihara, Masanobu","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":"生甘藷組織の崩壊・液状化に関与する酵素系を解明する目的で,Asp.saitoiの産生する酵素とTrichoderma属起源セルラーゼ剤による生甘藷組織の酵素分解性と各種成分の変化について調べた。Asp.saitoi酵素及びセルラーゼによる生甘藷組織の分解性は極めて低い値であったが,両酵素を同時に添加すると酵素反応時間の経過とともに著しく分解性が高められた。酵素反応液中のガラクツロン酸量を測定した結果,Asp.saitoi酵素ではガラクツロン酸が多く生成されたが,セルラーゼではガラクツロン酸生成量は少なかった。全ガラクツロン酸量は,セルラーゼ標品単独で作用させた系においてもAsp.saitoi酵素を加えた時と近似した値を示した。両酵素が存在してもペクチン質物の分解において相剩的効果は認められなかった。酵素反応液中の還元糖量及び全糖量は,両酵素を同時に加えた時に最も高い値を示した。生甘藷組織中のセルロースはセルラーゼ添加で良好に分解されたが,両酵素を加えると分解速度が増大した。","subitem_description_type":"Other"},{"subitem_description":"Enzymatic degradation of sweet-potato tuber-tissue was investigated with commercial cellulase preparation, Meicelase, and the enzyme from Aspergillus saitoi. The tuber-tissue-degrading activity of enzyme was expressed by measuring the amount of residual tissues after degradation. Asp. saitoi enzyme or Meicelase showed a lower activity against the tuber-tissues. With the combined action of two enzymes, however, the tuber-tissues were readily degraded to release glucose and galacturonic acid. The free galacturonic acid was increased during incubation period by the addition of Asp. saitoi enzyme to tuber-tissues and not by that of Meicelase. The combined action of Asp. saitoi enzyme and Meicelase could not accelerate the degradation of pectic substance in the tuber-tissues. Meicelase was found to degrade cellulosic materials in the tuber-tissues, producing high-molecular-weight pectic substances. When Asp. saitoi enzyme and Meicelase were added to the tuber-tissues, reducing sugar and total sugar were increased significantly.","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":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3875"}]},"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":"1989-12-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"36","bibliographicPageEnd":"57","bibliographicPageStart":"51"}]},"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":"KJ00000161617.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002904/files/KJ00000161617.pdf"},"version_id":"f07cd344-8485-4acb-b5b8-85fd74376e37"}]},"item_title":"生甘藷組織の酵素的分解(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837916513","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002904","relation_version_is_last":true,"title":["生甘藷組織の酵素的分解(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:11:22.740547+00:00"}