{"_buckets": {"deposit": "b8933a0e-5f98-479e-9ff1-45b0620d6b2a"}, "_deposit": {"id": "2002935", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002935"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002935", "sets": ["1642837915518", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "生キャッサバの酵素による分解とアルコール発酵(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Degradation of uncooked cassava tubers with enzyme preparations for ethanol fermentation (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "石原, 昌信", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "当山, 清善", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "与那覇, 和雄", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Ishihara, Masanobu", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Toyama, Seizen", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yonaha, Kazuo", "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": "キャッサバ磨砕物の酵素による液状化, 液化及び糖化条件を設定するとともに糖化液の酵母によるアルコール発酵条件について検討した。磨砕物はペクチナーゼを添加して加温(40℃)することにより液状化された。液状化程度は酵素量と処理時間に依存した。液状化物にα-アミラーゼ及びグルコアミラーゼを加えて加温(40℃)しても還元糖量の増加はみられなかった。液状化物はα-アミラーゼ存在下で加温処理(80℃, 10分間)することにより液化された。液化物はグルコアミラーゼによって分解・糖化され, 還元糖量が増加した。液化の最適処理温度は80℃付近であった。キャッサバの酵素糖化物に酵母を加えてアルコール発酵を行なった結果, 発酵48時間でアルコール濃度16.5%の発酵液が得られた。キャッサバ500gから生成されるアルコール量は64.5gであった。", "subitem_description_type": "Other"}, {"subitem_description": "Energy-saving production of ethanol from raw cassava roots was performed by using commercial enzymes, and following results were obtained. The mashed cassava tubers were macerated with 0.2% pectinase by incubating at 40℃ for 6 hr. The degree of maceration was dependent on the enzyme concentration and incubation time. The reducing sugar did not increase even if the macerated mashes were incubated with α-amylase and glucoamylase at pH4.5 and 40℃. The macerated mashes were liquefied with α-amylase by heating at low temperature (80℃ for 10min). The most favorable temperature for the liquefaction of mashes with α-amylase was 75-80℃. The liquefied mashes were almost completely saccharified with glucoamylase at pH4.5 and 40℃ for 12 hr of incubation. Ethanol fermentation of saccharified mashes was carried out with baker\u0027s yeast at pH 5.5 and 30℃. The ethanol produced in 48hr fermentation was 16.0-16.5% (v/v), and 65.4g of ethanol was obtained from 500g of cassava tubers.", "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/20.500.12000/3906"}]}, "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": "1987-12-05", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "34", "bibliographicPageEnd": "27", "bibliographicPageStart": "21"}]}, "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": "KJ00000162281.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002935/files/KJ00000162281.pdf"}, "version_id": "506cd350-6aa6-4cf5-aecb-6421313b190f"}]}, "item_title": "生キャッサバの酵素による分解とアルコール発酵(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837915518", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3906", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2002935", "relation": {}, "relation_version_is_last": true, "title": ["生キャッサバの酵素による分解とアルコール発酵(農芸化学科)"], "weko_shared_id": -1}
生キャッサバの酵素による分解とアルコール発酵(農芸化学科)
http://hdl.handle.net/20.500.12000/3906
http://hdl.handle.net/20.500.12000/3906