{"_buckets": {"deposit": "549714b2-3aec-4fe5-9ce9-11cd19bb473a"}, "_deposit": {"id": "2002920", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002920"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002920", "sets": ["1642837915948", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Bacillus sp. No. 430 のα-L-アラビノフラノシダーゼの精製と性質(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Purification and Properties of α-L-Arabinofuranosidase II from Bacillus sp. No. 430 (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "安田, 正昭", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "徳里, 政丈", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Yasuda, Masaaki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Tokuzato, Masatake", "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": "Bacillus sp. No. 430の生産するアラビナン分解酵素の精製を行い, その酵素化学的性質を検討した。酵素の精製は, 供試菌株の培養濾液から硫酸アンモニウム分画, DEAE-セルロース, 2回めのDEAE-セルロース, QAE-セファデックスA-50,DEAE-トーヨーパール650S及びセファデックスG-75などのカラムクロマトグラフィーを組み合わせて行なった。精製酵素はディスク電気泳動的に高度に精製されていた。精製酵素の反応至適pHは7.0,反応至適温度は40℃であった。本酵素反応はCu^\u003c2+\u003e, Cd^\u003c2+\u003e, α, α\u0027-ジピリジル, 沃度酢酸, パラクロロマーキュリーベンゾエートにより部分的に阻害を受けた。精製酵素はビートアラビナン, アラビノガラクタンやパラーニトロフェニルアラビノフラノシドに作用した。反応生成物はL-アラビノースのみが検出された。本酵素はα-L-アラビノフラノシダーゼとして特徴づけられた。本酵素を用いることにより, さとうきびバガスから高純度のキシランが得られた。", "subitem_description_type": "Other"}, {"subitem_description": "This study was carried out for an effective utilization of agricultural wastes by microbial enzymes. In order to liberate arabinose from arabinose-containing polysaccharides such as arabinan, arabinoxylan, and arabinogalactan, α-L-arabinofuranosidase was investigated. An α-L-arabinofuranosidase II was purified from the culture fluid of Bacillus sp. No. 430,which was isolated from the soil of sugar cane fields. The process of purification was as follows; salting out by ammonium sulfate, first DEAE-cellulose, second DEAE-cellulose, QAE-Sephadex A-50,DEAE-Toyopearl 650 S, and Sephadex G-75 column chromatography. The enzyme was highly purified by the method of disc gel electrophoresis. The purified enzyme had the maximum reactivity at pH 7.0 and 40℃. The enzyme was partially inhibited by Cu^\u003c2+\u003e, Cd^\u003c2+\u003e, α, α′-dipyridyl, iodoacetic acid, and p-chloromercuribenzoic acid. The highly purified enzyme was confirmed to liberate L-arabinose from beet arabinan, arabinogalactan, arabinoxylan, and p-nitrophenyl α-L-arabinofuranoside. The reaction product was paper chromatographically demonstrated to be L-arabinose only. The purified enzyme was inactive for p-nitrophenyl α-, β-D-galactopyranosides and p-nitrophenyl β-D-xylopyranoside. And thus, it was characterized as α-L-arabinofuranosidase which was exo-arabinanase. High purity of xylan from sugar cane bagasse or galactans from coffee bean and soybean was obtained with the enzyme.", "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/20.500.12000/3891"}]}, "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": "1988-12-05", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "35", "bibliographicPageEnd": "62", "bibliographicPageStart": "53"}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "KJ00000161594.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002920/files/KJ00000161594.pdf"}, "version_id": "5bf51460-67b1-44fe-b468-3a843c1ca090"}]}, "item_title": "Bacillus sp. No. 430 のα-L-アラビノフラノシダーゼの精製と性質(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837915948", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3891", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2002920", "relation": {}, "relation_version_is_last": true, "title": ["Bacillus sp. No. 430 のα-L-アラビノフラノシダーゼの精製と性質(農芸化学科)"], "weko_shared_id": -1}
Bacillus sp. No. 430 のα-L-アラビノフラノシダーゼの精製と性質(農芸化学科)
http://hdl.handle.net/20.500.12000/3891
http://hdl.handle.net/20.500.12000/3891