{"created":"2022-01-27T02:45:59.502114+00:00","id":2003020,"links":{},"metadata":{"_buckets":{"deposit":"64f25678-a10b-4e73-9eca-49ac44b0b385"},"_deposit":{"id":"2003020","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003020"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003020","sets":["1642837622505:1642837905044:1642837913657","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"生甘藷の酵素による糖化とアルコール発酵(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Saccharification of uncooked sweet potato tubers with enzymes for ethanol fermentation (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":"与那覇, 和雄","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"大久保, 勉","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Toyama, Seizen","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ishihara, Masanobu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Yonaha, Kazuo","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ohkubo, Tsutomu","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":"生甘藷を無蒸煮で直接アルコール発酵の原料として使用するために, 酵素標品による生甘藷の液状化, 液化及び糖化条件を検討した。磨砕した生甘藷は0.2%ペクチナーゼとともに加温処理(30℃, 4∿5時間)することにより液状化した。液状化の程度は酵素濃度及び処理温度に依存した。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処理(40℃)しても還元糖量の増加はみられなかった。液状化物中の澱粉はα-アミラーゼ存在下で加温処理(80℃, 15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存在下で加温処理(40℃)することにより糖化され, 還元糖量が増加した。磨砕した生甘藷の糖化液に酵母を加えてエタノール発酵を行った結果, 発酵48時間でエタノール濃度15%の発酵液が得られた。生甘藷500gから81.6gのエタノールが生産された。","subitem_description_type":"Other"},{"subitem_description":"Process conditions of maceration, liquefaction and saccharification of uncooked sweet potato tubers by using commercial enzymes for ethanol fermentation were investigated, and the following results were obtained. The tubers were macerated with 0.2% pectinase by incubating at 40℃ for 4 to 5 hr. The degree of maceration was dependent on the enzyme concentration and incubation time. Reducing sugar did not increase when the macerated mashes were incubated with α-amylase and glucoamylase at 40℃. The macerated mashes were liquefied with α-amylase at pH 5.5 and 80℃ for 10min. In the presence of glucoamylase the liquefied mashes were saccharified at pH 4.5 and 40℃ for 4hr. Ethanol fermention of the saccharified mashes was carried out with baker's yeast at pH 4.5 and 30℃. After 48 hours fermentation, the ethanol yield of 15.0%(v/v) was achieved, and 81.6g of ethanol was obtained from 500g of sweet potato 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/20.500.12000/3991"}]},"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":"1983-11-19","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"30","bibliographicPageEnd":"191","bibliographicPageStart":"185"}]},"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":"KJ00000162165.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003020/files/KJ00000162165.pdf"},"version_id":"17cb5273-a798-4054-92ee-d91698d74330"}]},"item_title":"生甘藷の酵素による糖化とアルコール発酵(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837913657","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003020","relation_version_is_last":true,"title":["生甘藷の酵素による糖化とアルコール発酵(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:13:47.394229+00:00"}