{"created":"2022-01-27T02:46:54.636695+00:00","id":2003050,"links":{},"metadata":{"_buckets":{"deposit":"271a4b04-d5cc-4e37-b4b6-07779e5b8073"},"_deposit":{"id":"2003050","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003050"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003050","sets":["1642837622505:1642837905044:1642837913242","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"未熟サトウキビ茎のβ-グルコシダーゼに関する研究(農芸化学科)","subitem_title_language":"ja"},{"subitem_title":"Studies on β-glucosidase from immature stalks of Saccharum officinarum (sugar cane)(Department of Agricultural Chemistry)","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"知念, 功","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"野波, 京子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"玉城, 一","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"福田, 亘博","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Chinen, Isao","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Noha, Kyoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tamaki, Hajime","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Fukuda, Nobuhiro","creatorNameLang":"en"}]}]},"item_1617186476635":{"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_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"サトウキビ汁液を脱色したのち, 70%飽和硫安で沈澱させて得られる粗酵素液を用いてβ-グルコシダーゼの酵素学的基礎的性質を調べた。本酵素の至適温度は, 50℃であり, 至適pHは, 5.5であった。pH4.5∿6.0では, 比較的に安定であった。熱安定性に対し, 40℃で30分間は, 安定であったがそれ以上の温度では, 不安定であり, 60℃では, ほぼ完全に失活した。D-グルコースには, その熱安定性に対する促進効果は, 見られなかった。硝酸銀, 塩化第一水銀, 過酸化水素, PCMBによって著しく阻害を受けた。またマルトースによっても若干阻害を受けた。粗酵素をセファデックスG-100ゲルカラムにかけ得られる部分精製酵素を用いて基質特異性を調べた結果, p-ニトロフェニル-β-D-グルコピラノサイドとサリシンには, 作用したがセルロースには, 作用しなかった。またサリシンよりもp-ニトロフェニル-β-D-グルコピラノサイドを優先的に水解した。","subitem_description_type":"Other"},{"subitem_description":"Some enzymatic properties of β-glucosidase from immature sugar cane stalk were investigated by the use of crude enzyme preparation, which was obtained by decolorization of the juice on DEAE-cellulose column and ammonium sulfate fractionation. The optimum temperature and pH were found to be 50℃ and 5.5,respectively. The enzyme was stable in the range of pH 4.5 to 6.0 and then thermostable at 40℃, but unstable above the temperature. The hydrolysis of p-nitrophenyl-β-D-glucopyranoside was markedly inhibited by AgNO_3,HgCl_2,H_2O_2,and PCMB, and slightly by maltose. β-Glucosidase, which was partially purified by gel-filtration of the crude enzyme preparation on a Sephadex G-100 column, was able to hydrolyze p-nitrophenyl-β-D-glucopyranoside and salicin but not any celluloses. Furthermore the enzyme hydrolyzed p-nitrophenyl-β-D-glucopyranoside more rapidly than salicin.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"琉球大学農学部","subitem_publisher_language":"ja"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/4021"}]},"item_1617186920753":{"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_1617186941041":{"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_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"29","bibliographicPageEnd":"38","bibliographicPageStart":"31"}]},"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_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000162130.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003050/files/KJ00000162130.pdf"},"version_id":"82f29668-4e54-462d-be55-f5389ccafa6b"}]},"item_title":"未熟サトウキビ茎のβ-グルコシダーゼに関する研究(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837913242","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003050","relation_version_is_last":true,"title":["未熟サトウキビ茎のβ-グルコシダーゼに関する研究(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:14:24.918606+00:00"}