{"created":"2022-01-27T02:45:05.316397+00:00","id":2002991,"links":{},"metadata":{"_buckets":{"deposit":"d46a7493-bd50-4c82-a5b0-c23c8d92e07a"},"_deposit":{"id":"2002991","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002991"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002991","sets":["1642837622505:1642837905044:1642837914150","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"蔗糖を結合した水飴の製造(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Preparation of sucrose-bound syrup (Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"仲村, 実久","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"角, 満雄","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"田幸, 正邦","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Nakamura, Sanehisa","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sumi, Mitsuo","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tako, Masakuni","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":"B.maceransの分泌するCGT-aseを用い, 蔗糖を受容体として, 糖転移作用を調べた。まず, 澱粉培地で培養した遠心分離上清液を粗酵素とし, 0.25飽和硫安分画, 澱粉吸着, 溶出して精製し, 60倍の比活性の酵素液を調製した。次にこの酵素を用いて, 澱粉, 蔗糖混合液に作用させた。蔗糖添加量を増大するに従って, 澱粉の分解速度が増大した。相対粘度は, 澱粉10および20%とも反応初期に急激に減少し, 20%反応液ではその後増大する傾向が見られた。PPCによりグルコース, マルトースおよびマルトトリオースは検出されず, Rf値の異なったオリゴ糖が検出され, これらはケートース反応に陽性であることから, 蔗糖を含むオリゴ糖であることが認められた。また, 文献値より, 生成したオリゴ糖はG_2F(maltopyranosyl-fructfuranoside), G_3F(maltotripyranosyl-fructofuranoside), G_4F(maltotetrapyranosyl-fructofuranoside)等であると推定した。","subitem_description_type":"Other"},{"subitem_description":"Cyclodextrin glycosyltransferase was prepared from the culture fluid of Bacillus macerans and was purified partially by the fractionation by addition of ammoniun sulphate, and the adsorption method on starch. In order to prepare sucrose-bound syrup, cyclodextrin glyco-syltransferase was allowed to react with a mixed solution of soluble starch and sucrose. In the initial stage of the reaction, specific viscosity of a reaction mixture decreased remarkably and, then it increased at the starch concentration of 20% in both of 10 and 20% sucrose-mixed solution. Cyclodextrin production decreased with an increase in sucrose. The final product separated by paperchrom-atography was identified as maltooligosaccharides substituting sucrose at reducing end.","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/20.500.12000/3962"}]},"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":"1984-11-19","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"31","bibliographicPageEnd":"50","bibliographicPageStart":"43"}]},"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":"KJ00000162202.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002991/files/KJ00000162202.pdf"},"version_id":"65d9412a-4b49-4092-97d3-e05a17fbe964"}]},"item_title":"蔗糖を結合した水飴の製造(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837914150","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002991","relation_version_is_last":true,"title":["蔗糖を結合した水飴の製造(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:13:11.781652+00:00"}