{"created":"2022-01-27T02:46:03.485705+00:00","id":2003022,"links":{},"metadata":{"_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":["1642837622505:1642837905044:1642837913657","1642838403551:1642838407312"]},"author_link":[],"item_30002_access_rights4":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_30002_bibliographic_information29":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-11-19","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"30","bibliographicPageEnd":"209","bibliographicPageStart":"201"}]},"item_30002_creator2":{"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_30002_description9":{"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_30002_file35":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000162167.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003022/files/KJ00000162167.pdf"},"version_id":"e362bb1e-dcd5-474f-87d1-d5171f6e5de6"}]},"item_30002_identifier16":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3993"}]},"item_30002_language12":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_30002_publisher10":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"琉球大学農学部","subitem_publisher_language":"ja"}]},"item_30002_resource_type13":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_30002_source_identifier22":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"0370-4246","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AN00250548","subitem_source_identifier_type":"NCID"}]},"item_30002_source_title23":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_source_title":"琉球大学農学部学術報告","subitem_source_title_language":"ja"},{"subitem_source_title":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus","subitem_source_title_language":"en"}]},"item_30002_title0":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_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)","subitem_title_language":"ja"},{"subitem_title":"Purification and properties of α-L-arabinofuranosidase I from Bacillus sp. (Department of Agricultural Chemistry)","subitem_title_language":"en"}]},"item_30002_version_type15":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"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":"30002","owner":"1","path":["1642837913657","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003022","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_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:13:49.884162+00:00"}