{"created":"2022-01-27T02:49:08.432255+00:00","id":2003122,"links":{},"metadata":{"_buckets":{"deposit":"197f213b-23c4-4f71-a82c-12565c4af46d"},"_deposit":{"id":"2003122","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003122"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003122","sets":["1642837622505:1642837905044:1642837912269","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"農薬生産用農産食料製造-全トランスーレチナールとアミノ化合物の付加反応(農芸化学科)","subitem_title_language":"ja"},{"subitem_title":"Pesticide-producing Agricultural Food Processing. Addition reaction of all-trans-retinal and amino compounds (Department of Agricultural Chemistry)","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小波本, 直忠","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kobamoto, Naotada","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":"全トランスーレチナールと20種のアミノ酸の付加反応は, 50%エタノール水中で行なわれ, その結合定数と生成物のモル吸光係数を求めた。使用したアミノ酸の中で, アミノ基のpK値の高いL-オルニチン, L-リジン, 及びβ-アラニンが高い結合定数を与えた。このことから, アミノ酸系の食料起源の昆虫視覚阻害剤の分子レベルに於けるスクリーニングには, レチニリデン化合物形成反応の結合定数と共に, 反応に関与するアミノ基のpK値が指標となり得ることが示された。アニリン及びヒドロキシルアミンについても, 結合定数と反応生成物のモル吸光係数を求めた。L-リジン, アニリン, 及びヒドロキシルアミンが, 適切な条件下で, 全トランスーレナチール脂質二重膜の光電位発生に影響を及ぼすことを認め, 同膜系が, アミノ基を持つ昆虫視覚阻害剤のスクリーニングに利用できることが示された。","subitem_description_type":"Other"},{"subitem_description":"The production and some properties of the enzyme hydrolyzing the hemicellulose of sugar-cane bagasse by Streptomyces sp. were described. The production of the enzyme was investigated with 162 strains of the actinomycetes isolated from soils of sugar-cane fields in Okinawa. The highest production of the enzyme was found in the culture fluid of Streptomyces sp. No. 131. In order to find the medium conditions required for the improvement of the enzyme production by this strain, the organism was grown in the medium containing the hemicellulose of sugar-cane bagasse. The best enzyme production was obtained when the organism was grown in the medium (initial pH 8.5) containing the hemicellulose (2%) at 30℃ for 72hr under aerobic conditions. When the hemicellulose of sugar-cane bagasse was hydrolyzed with the hemicellulase, oligo saccharide of xylose and xylose were liberated. The enzyme had the maximum reactivity at about pH 7.5 and 50℃ for the hemicellulase reaction.","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":"eng"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/4093"}]},"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":"1980-11-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"27","bibliographicPageEnd":"138","bibliographicPageStart":"129"}]},"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":"KJ00000162051.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003122/files/KJ00000162051.pdf"},"version_id":"13abf276-36c4-4617-a5a8-2a383f3fcf68"}]},"item_title":"農薬生産用農産食料製造-全トランスーレチナールとアミノ化合物の付加反応(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":"2003122","relation_version_is_last":true,"title":["農薬生産用農産食料製造-全トランスーレチナールとアミノ化合物の付加反応(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:15:54.391943+00:00"}