{"created":"2022-01-27T07:28:38.459266+00:00","id":2003254,"links":{},"metadata":{"_buckets":{"deposit":"93bf1a98-5991-4f47-9560-caba6f7ec5ff"},"_deposit":{"id":"2003254","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003254"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003254","sets":["1642837622505:1642837905044:1642837910423","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"オニヒトデ幽門垂プロテアーゼの精製に関する研究(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Studies on purification of proteases in pyloric caecum of Acanthaster planci(Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"四方, 治五郎","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"神谷, 和子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"知念, 功","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Yomo, Harugoro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kamiya, Kazuko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Chinen, Isao","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":"オニヒトデの幽門垂アセトン粉末粗プロテアーゼ標品を順次DEAEセファロース, セファデックスG-100を用いてカラムクロマトグラフィーを行って精製を行った。DEAEセファロースカラムクロマトグラフィの結果主要プロテアーゼは殆ど1つのピークに集って現われた。このピークの部分を集めて更にセファデックスG-100のカラムクロマトグラフィーにかけたところ, pH10.5にカゼイン水解酵素活性の極大を有するプロテアーゼの主要ピークとTAMEを加水分解するトリプシン様酵素の主要ピークとは分離して現われた。ペプシン様酵素はミルク凝固活性を指標として調べたところ上記TAME水解酵素のピークの所に活性の極大が見られた。以上の精製の結果粗プロテアーゼ標品に比しpH10.5に極大活性を有するカゼイン水解酵素は159倍にその比活性を増加した。","subitem_description_type":"Other"},{"subitem_description":"Purifcation of a crude protease preparation of aceton powder obtained from pyloric caeca of Acanthaster planci was carried out using DEAE Sepharose column chromatograph and Sephadex G-100 column chromatograph. Almost all main proteases appeared in one peak in the DEAE Sepharose column chromatography. When this peak was applied to Sephadex G-100 column, two main active peaks were observed, one containing caseinolytic protease (pH optimum 10.5), the other TAME hydrolysing activity. Milk clotting activity coincided with the peak of the TAME hydrolyzing enzyme. Specific activity of the caseinolytic protease increased 159 times that of the crude enzyme preparation after the two sequential chromatographies.","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/20.500.12000/4240"}]},"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":"1977-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"24","bibliographicPageEnd":"241","bibliographicPageStart":"231"}]},"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":"KJ00000162598.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003254/files/KJ00000162598.pdf"},"version_id":"45c61270-75e4-40ca-8ed6-cda38be59103"}]},"item_title":"オニヒトデ幽門垂プロテアーゼの精製に関する研究(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837910423","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003254","relation_version_is_last":true,"title":["オニヒトデ幽門垂プロテアーゼの精製に関する研究(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:18:33.316312+00:00"}