{"created":"2022-01-27T02:46:16.562637+00:00","id":2003029,"links":{},"metadata":{"_buckets":{"deposit":"6770bb3a-5083-4ca9-a5cc-43ea42e02111"},"_deposit":{"id":"2003029","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003029"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003029","sets":["1642837622505:1642837905044:1642837913657","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"サトウキビ茎の中性インベルターゼ(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Neutral invertase from sugar cane stalk (Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"仲宗根, 洋子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"永友, 浩二郎","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Nakasone, Yoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Nagatomo, Kojiro","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":"完熟サトウキビの搾汁液より硫安塩析した酵素蛋白画分を, インベルターゼ酵素標品として用い, その諸性質をしらべた。本酵素は, 最適pHを7.0附近にもつ中性インベルターゼであって, 最適pH5の酸性インベルターゼを, ほとんど含まなかった。本酵素はKm値が9.5mMで, シュクロースの分解率を1.0としたときにラフィノース, マルトースに対して, それぞれ, 0.24,0.11であった。本酵素はpCMB, 水銀イオンおよび銅イオンにより著しく阻害され, 搾汁中の耐熱性物質によっては中程度の阻害をうけた。またEDTAあるいはマグネシウムイオン, マンガンイオンなどの二価イオンは, 酵素活性にほとんど影響を及ぼさなかった。最適温度は35℃&acd;40℃にあって, 温度に対する安定性では, 15分間保持の45℃までは安定であった。","subitem_description_type":"Other"},{"subitem_description":"The neutral invertase prepared from the mature sugar cane stalk by ammonium sulfate fractionation had Km value for sucrose of 9.5mM, a pH optimum of 7.0 and a low activity at acidic areas. It was completely inhibited by the presence of 10μM of PCMB or Hg^<2+> and 0.1mM of Cu^<2+> and was not affected by 1mM of EDTA, Mn^<2+> or Mg^<2+>. The enzyme was inactivated in as much as 40% by the thermal-, acid-stable substance from the sugar cane stalk or leaf. It had an optimum temperature of 35&acd;40℃ and was stable at temperatures lower than 45℃, The enzyme mainly showed β-fructofuranosidase activity with small level of maltase activity.","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/20.500.12000/4000"}]},"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":"245","bibliographicPageStart":"241"}]},"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":"KJ00000162174.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003029/files/KJ00000162174.pdf"},"version_id":"3fe9562a-51c6-4373-a22a-81274ac84dac"}]},"item_title":"サトウキビ茎の中性インベルターゼ(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":"2003029","relation_version_is_last":true,"title":["サトウキビ茎の中性インベルターゼ(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:13:58.174937+00:00"}