{"created":"2022-01-27T02:46:56.472146+00:00","id":2003051,"links":{},"metadata":{"_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":["1642837622505:1642837905044:1642837913242","1642838403551:1642838407312"]},"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∿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","filename":"KJ00000162131.pdf","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003051","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_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:14:24.901560+00:00"}