{"_buckets": {"deposit": "ceedab4c-cec4-4fdf-ad6e-574044aaebc9"}, "_deposit": {"id": "2015090", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2015090"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02015090", "sets": ["1642838309889", "1642838412624"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "パインアツプルの副産物利用に関する研究（第1報）　ブロメリンの性質について", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "The Utilization of By-Products of Pineapple (1) on The Properties of Bromelin.", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "当山, 清善", "creatorNameLang": "ja"}]}, {"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_1617186499011": {"attribute_name": "Rights", "attribute_value_mlt": [{"subitem_1522650717957": "ja", "subitem_1522651041219": "沖縄農業研究会"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "パインアップル果肉汁及び茎葉汁を粗酵素液としてブロメリンの諸性質を検討した結果、以下のことが明らかとなった。1）ブロメリンは果肉汁と茎汁に最も多く含れていて、こうじ菌プロテアーゼより蛋白質分解が早い。2）蛋白質分解至適温度は40℃附近にあり、酵素液は50℃10分の加熱処理でも比較的安定である。3）作用至適pHは5.5～6.5附近にあり、これより酸性あるいはアルカリ性側でも活性は低下する。4）システイン、硫化水素、シアン化水素添加でも活性増加はみられないが、塩化第二水銀により不活性化した酵素は0.01Mのシステイン添加で活性が恢復する。", "subitem_description_type": "Other"}, {"subitem_description": "The crude Bromelin preparation was prepared from Pineapple fruits and stem juice, and after studies on some properties of Bromelin, the following results were obtained. 1) The activity of Bromelin was high in fruits as well as stem juice ; and the hydrolysis of protein by Bromelin was more rapid than that of protease of Aspergillus. 2) The optimum temperature of the hydrolysis of protein by Bromelin was about 40℃, and the crude Bromelin preparation was considerablly stable, even heating for 10 minutes at 50℃. 3) The optimum pH of the hydrolysis of protein by Bromelin was between 5.5 and 6.5, and its activity was decreased over pH 7.5 or below pH 4.0. 4)The existence of Cystein, HCN and H_2S, activaters for papain, was not altered the activity of Bromelin, but the inactive Bromelin by HgCl_2 was activiated in addition to cystein with its concentration up to 10-2M.", "subitem_description_type": "Other"}, {"subitem_description": "論文", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "沖縄農業研究会"}, {"subitem_1522300295150": "en", "subitem_1522300316516": "Okinawa Agriculture Research Society"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "1344-1477"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00083297"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "沖縄農業"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1963-05", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "25", "bibliographicPageStart": "22", "bibliographicVolumeNumber": "2"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "journal article", "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": "36.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2015090/files/36.pdf"}, "version_id": "d7e855d8-3fcd-4a9d-a9ec-e38d8b1ae4a3"}]}, "item_title": "パインアツプルの副産物利用に関する研究（第1報）　ブロメリンの性質について", "item_type_id": "15", "owner": "1", "path": ["1642838309889", "1642838412624"], "permalink_uri": "http://hdl.handle.net/20.500.12000/0002015090", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2009-01-29"}, "publish_date": "2009-01-29", "publish_status": "0", "recid": "2015090", "relation": {}, "relation_version_is_last": true, "title": ["パインアツプルの副産物利用に関する研究（第1報）　ブロメリンの性質について"], "weko_shared_id": -1}