{"created":"2023-05-15T12:08:37.304621+00:00","id":228,"links":{},"metadata":{"_buckets":{"deposit":"802830e7-0a41-4c6b-af98-5e89ff1a7fed"},"_deposit":{"created_by":16,"id":"228","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"228"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000228","sets":["16:50"]},"author_link":["250","249"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"33","bibliographicPageStart":"27","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学紀要論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　果実に含まれているタンパク質分解酵素の活性法として，授業時間内に酵素を分離精製しないで測定できる方法を検討した結果，基質にカゼインを用いたペーパーディスク法か有効であることがわかった。\n　パインアップル，キウィフルーツの2種類の果実のタンパク質分解酵素の活性は，ゼラチンのゲル化方法の結果からゲル化に要する時間に差はあるものの，キウィフルーツのほうが早くゲル化した。これは，パインアップルは水分量が多いので粘性が低くなり，その酵素が動きやすくなったためではないかと考えられた。しかし，果汁の上澄み液を酵素試料に用いたペーパーディスク法の結果から，果汁の粘性にかかわらずパインアップルはキウィフルーツよりタンパク質分解酵素の活性が高いことが明らかとなった。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"森内, 安子"},{"creatorName":"モリウチ, ヤスコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriuchi, Yasuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"57_5_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"250.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】57_5_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/228/files/57_5_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"4d8cf2b5-eb7b-4a35-8047-2c13b681a808"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"プロテアーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"ペーパーディスク法","subitem_subject_scheme":"Other"},{"subitem_subject":"カゼイン","subitem_subject_scheme":"Other"},{"subitem_subject":"果実","subitem_subject_scheme":"Other"},{"subitem_subject":"protease","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"paper disk method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"casein","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fruit","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"果実によるタンパク質分解酵素の活性検査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"果実によるタンパク質分解酵素の活性検査"},{"subitem_title":"Examination of the Activation of Enzyme Decomposition in Fruits","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["50"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"228","relation_version_is_last":true,"title":["果実によるタンパク質分解酵素の活性検査"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:50:34.648325+00:00"}