{"created":"2022-01-27T02:48:56.585707+00:00","id":2003116,"links":{},"metadata":{"_buckets":{"deposit":"879e5076-d069-4463-b844-178d1eed3ae1"},"_deposit":{"id":"2003116","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003116"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003116","sets":["1642837622505:1642837905044:1642837912269","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"泡盛麹菌におけるシステインスルフィン酸 : α-ケトグルタル酸トランスアミナーゼ反応(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"The transaminase reaction of cysteine-sulfinate with α-ketoglutarate in Aspergillus awamori (Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"当山, 清善","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"与那覇, 和雄","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"石原, 昌信","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"弘津, 達也","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Toyama, Seizen","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Yonaha, Kazuo","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ishihara, Masanobu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Hirotsu, Tatsuya","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":"泡盛麹菌におけるシステインスルフィン酸のアミノ基転移反応について調べた結果, グルコース・ペプトン含有培地で振とう培養して得た菌体の無細胞抽出液がシステインスルフィン酸とα-ケトグルタル酸からL-グルタミン酸の生成反応を触媒した。システインスルフィン酸がアミノ基転移反応を受けて生成するケト酸は, β-スルフィニールピルビン酸が分解されてできるピルビン酸であった。無細胞抽出液は, システインスルフィン酸のトランスアミナーゼ反応で生成されたL-グルタミン酸とピルビン酸のアミノ基転移反応も触媒し, L-アラニンを生成した。システインスルフィン酸トランスアミナーゼ反応の至適pHは7.0∿9.0で, 反応の至適温度は37℃であった。","subitem_description_type":"Other"},{"subitem_description":"The cell-free extract of Aspergillus awamori, grown on peptone-glucose medium with shaking, catalyzed the transamination reaction between cysteinesulfinate and α-ketoglutarate to produced L-glutamate. The keto acid formed in the transaminase reaction from cysteinesulfinate was pyruvate. The pyruvate will presumably be produced from β-sulfinylpyruvate, a deamination product of cysteinesulfinate. The transamination of L-glutamate and pyruvate, which were produced in the cysteinesulfinate transaminase reaction, was also catalyzed by the cell-free extract of the strain to yield L-alanine. The optimal pH and temperature for the transaminase reaction were 7.0-9.0 and 37℃, respectively.","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/20.500.12000/4087"}]},"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":"1980-11-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"27","bibliographicPageEnd":"77","bibliographicPageStart":"69"}]},"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":"KJ00000162045.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003116/files/KJ00000162045.pdf"},"version_id":"ee7c9140-52c0-43c3-84d6-e1012c18ef55"}]},"item_title":"泡盛麹菌におけるシステインスルフィン酸 : α-ケトグルタル酸トランスアミナーゼ反応(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837912269","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003116","relation_version_is_last":true,"title":["泡盛麹菌におけるシステインスルフィン酸 : α-ケトグルタル酸トランスアミナーゼ反応(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:15:46.975121+00:00"}