{"created":"2023-06-19T09:13:14.914047+00:00","id":11,"links":{},"metadata":{"_buckets":{"deposit":"0fa4d627-b317-4b76-9642-1ee76a07930e"},"_deposit":{"created_by":13,"id":"11","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"11"},"status":"published"},"_oai":{"id":"oai:kyujyo.repo.nii.ac.jp:00000011","sets":["1:4:12"]},"author_link":["35","20","19","36","18","37","34","38"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"51","bibliographicPageStart":"39","bibliographicVolumeNumber":"51","bibliographic_titles":[{"bibliographic_title":"九州女子大学紀要"},{"bibliographic_title":"Bulletin of Kyushu women's university","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　酵母の熟成前の早期凝集沈降現象（PYF）は、数年に一度の頻度で発生することが知られており、醸造業界に於いては大きな問題となっている。この現象を誘導する因子については、これまでにもいろいろな研究がなされてきたが、いまだ十分に解明されてはいない。そこで、その性質を明らかとする目的で、異なる地域、時期に発生したカナダ産と国内産のPYF現象を示す各々の麦芽から精製を行った。最終的に約3㎎、13㎎のPYF活性画分を得ることができた。本物質は、いずれも精製段階での挙動から高分子の酸性多糖であり、分子量は約800K、500K、300KDaから構成されていることが判った。その酸性多糖含有率は全糖中約15％を占めること、更に中性糖組成としてはグルコース、ガラクトース、マンノースを主に含むことが確認できた。また、このPYF因子は酸加水分解にセンシティブであり、pH2.0の条件で凝集活性が失なわれることから、PYF因子の構造解析には部分分解法として加水分解が使用できないことが判った。そこで、糖質分解酵素剤を用いて酵素分解を行い、分解物を精製して分子量を測定した結果、最終分解物として約25KDaのPYF活性を持った低分子画分を得ることができた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"九州女子大学 : 九州女子短期大学 "}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12452639","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18840159","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山下, 博"},{"creatorName":"ヤマシタ, ヒロシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"34","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"下田, 由紀子"},{"creatorName":"シモダ, ユキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"18","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"首藤, 夏音"},{"creatorName":"シュトウ, ナオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"19","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"髙藤, 麻里奈"},{"creatorName":"タカトウ, マリナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"20","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YAMASHITA, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"35","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SHIMODA, Yukiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"36","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SHUTO, Nao","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"37","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TAKATO, Marina","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"38","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-10-31"}],"displaytype":"detail","filename":"kiyo51-1-3.pdf","filesize":[{"value":"2.8 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo51-1-3.pdf","url":"https://kyujyo.repo.nii.ac.jp/record/11/files/kiyo51-1-3.pdf"},"version_id":"9fc1b491-2586-4cb5-844c-838a143f5b68"}]},"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":"酵母の早期凝集沈降性（PYF）に関する研究 －PYFの精製とその性質－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酵母の早期凝集沈降性（PYF）に関する研究 －PYFの精製とその性質－"},{"subitem_title":"Research on the Premature Yeast Flocculation（PYF） －Purification and Properties of PYF","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"13","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-10-31"},"publish_date":"2014-10-31","publish_status":"0","recid":"11","relation_version_is_last":true,"title":["酵母の早期凝集沈降性（PYF）に関する研究 －PYFの精製とその性質－"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-06-19T09:22:05.635989+00:00"}