{"_buckets": {"deposit": "8d5233a8-8a79-420c-a266-d3153e44caeb"}, "_deposit": {"id": "2003022", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003022"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003022", "sets": ["1642837913657", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "細菌のアラビナン分解酵素の精製とその性質(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Purification and properties of α-L-arabinofuranosidase I from Bacillus sp. (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": "瀬底, 正康", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Yasuda, Masaaki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Tokuzato, Masatake", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Sesoko, Masayasu", "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": "土壌から分離した細菌のアラビナン分解酵素の精製を行ない, その性質を検討した。酵素の精製は, Bacillus sp. No. 430の培養ろ液から硫酸アンモニウム分画, 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, ヒドロキシアパタイト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6.5,反応至適温度は40℃であった。精製酵素はビートアラビナン, アラビノガラクタン, アラビノキシランやp-nitrophenyl α-L-arabinofuranoside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。本精製標品はα-L-arabinofuranosidaseであると考えられた。", "subitem_description_type": "Other"}, {"subitem_description": "This study was carried out for a purpose of effective utilization of agricultural wastes by microbial enzymes. In order to liberate arabinose from arabinose-containing polysaccharides such as arabinan, arabinoxylan and arabinogalactan, an α-L-arabinofuranosidase was investigated. An α-L-arabinofuranosidase I was purified from the culture fluid of Bacillus sp. No. 430,which was isolated from the soil of sugar-cane fields. The process was as follows; salting out by ammonium sulfate, DEAE-cellulose, QAE-Sephadex A-50,DEAE-Toyopearl 650 S, hydroxyapatite and Sephadex G-75 column chromatography. The enzyme was highly purified by the method of discelectrophoresis. The purified enzyme had the maximum reactivity at pH 6.5 and 40℃. The highly purified enzyme was confirmed to be able to liberate L-arabinose from beet arabinan, arabinogalactan, arabinoxylan and p-nitrophenyl α-L-arabinofuranoside. The reaction product was paper chromatographically demonstrated to be only L-arabinose. The purified enzyme was inactive for p-nitrophenyl β-D-galctopyranoside.", "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/20.500.12000/3993"}]}, "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": "209", "bibliographicPageStart": "201"}]}, "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": "KJ00000162167.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003022/files/KJ00000162167.pdf"}, "version_id": "e362bb1e-dcd5-474f-87d1-d5171f6e5de6"}]}, "item_title": "細菌のアラビナン分解酵素の精製とその性質(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837913657", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3993", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003022", "relation": {}, "relation_version_is_last": true, "title": ["細菌のアラビナン分解酵素の精製とその性質(農芸化学科)"], "weko_shared_id": -1}