{"_buckets": {"deposit": "c67c5142-a24f-4f05-bcfd-aad1ae2b5fcd"}, "_deposit": {"id": "2003051", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003051"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003051", "sets": ["1642837913242", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "微生物起源酵素剤による甘藷生澱粉および生甘藷の分解について(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Digestion of raw sweet potato starch and raw sweet potato tubers by microbial enzyme preparations.(Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "石原, 昌信", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "与那覇, 和雄", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "当山, 清善", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Ishihara, Masanobu", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yonaha, Kazuo", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Toyama, Seizen", "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": "Bacillus amyloliquefaciensのα-アミラーゼ, Aspergillus nigerのペクチナーゼ及びRhizopus niveusのグルコアミラーゼによる甘藷生でん粉及び生甘藷の分解について調べた。生でん粉はグルコアミラーゼにより分解されたが, α-アミラーゼでは分解されなかった。α-アミラーゼ存在下で80℃, 10分間加熱処理したのちの液化でん粉はグルコアミラーゼによってほぼ完全に分解された。ペクチナーゼは生甘藷を溶解し, グルコアミラーゼによる分解を促進した。ペクチナーゼで溶解した甘藷をα-アミラーゼ存在下で80℃, 10分間加熱処理すると, 甘藷中のでん粉はグルコアミラーゼによってほぼ完全に分解された。グルコアミラーゼによる生でん粉分解の至適pH及び温度はそれぞれ4.5\u0026acd;5.0及び40℃であった。", "subitem_description_type": "Other"}, {"subitem_description": "Enzymatic digestion of raw sweet potato and raw sweet potato starch was investigated with α-amylase of Bacillus amyloliquefaciens, pectinase of Aspergillus niger and glucoamylase of Rhizopus niveus. Glucoamylase liberated a reducing sugar from raw sweet potato starch to some extent, though the material was hardly hydrolyzed by α-amylase. At high temperature, however, the enzyme liquefied the starch. The raw starch was digested completely by glucoamylase after liquefication with α-amylase at 80℃ for 10 min. The optimum pH and temperature of glucoamylase reaction were 4.5-5.0 and 40℃, respectively. Pectinase was found to solubilize raw sweet potato at 40℃, facilitating the hydrolysis with glucoamylase. Maximum hydrolysis of raw sweet potato was obtained with glucoamylase digestion after solubilization with pectinase followed by liquefication with α-amylase at 80℃ for 10 min.", "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/20.500.12000/4022"}]}, "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": "1982-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "29", "bibliographicPageEnd": "45", "bibliographicPageStart": "39"}]}, "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": "KJ00000162131.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003051/files/KJ00000162131.pdf"}, "version_id": "0f4e5d48-91ca-42c9-93a9-0785c3f2a3e3"}]}, "item_title": "微生物起源酵素剤による甘藷生澱粉および生甘藷の分解について(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837913242", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4022", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003051", "relation": {}, "relation_version_is_last": true, "title": ["微生物起源酵素剤による甘藷生澱粉および生甘藷の分解について(農芸化学科)"], "weko_shared_id": -1}
微生物起源酵素剤による甘藷生澱粉および生甘藷の分解について(農芸化学科)
http://hdl.handle.net/20.500.12000/4022
http://hdl.handle.net/20.500.12000/4022