{"created":"2023-06-19T08:37:12.807052+00:00","id":608,"links":{},"metadata":{"_buckets":{"deposit":"a9659395-f7a8-4480-84cf-1208832fa534"},"_deposit":{"created_by":3,"id":"608","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"608"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00000608","sets":["1:64:75:91"]},"author_link":["1555","1560","1557","1561","1554","1559","1558","1556"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"212","bibliographicPageStart":"203","bibliographicVolumeNumber":"43","bibliographic_titles":[{"bibliographic_title":"和洋女子大学紀要. 家政系編"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大野, 信子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡留, 美穂"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"李, 晶"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"リンゴ果実青カビ病菌Penicillium expansumの酵素の生産とペクチン分解酵素を精製し、酵素化学的性質を調べた。供試菌株は、ペクチンー無機塩類培地で、比較的短時間に、培養濾液の中に、ポリガラクツロナーゼを生産した。本菌株を窒素源としてリン酸アンモニウム(0.5%)、ペクチン(2.0%)含む無機塩類培地を用いて30℃において、4日間振とう培養した場合、培養液中の総ポリガラクツロナーゼの活性が最大(1.56U/ml)に達した。培養濾液中からDEAE-セルロースクロマトグラフィーで2つの活性画分(ポリガラクツロナーゼI、II)を精製した。それぞれポリガラクツロナーゼIとIIの活性の最適pHは4.8と5.5、最適温度は同じく40℃であった。両酵素とも0～40℃、pH3～7.5の範囲で安定であった。両酵素の活性は1mM Ca^<2+>、1mM Mg^<2+>によってそれぞれ約50～60%と約70～80%までに阻害された。","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The productivity of pectin degrading enzyme in an apple fruit blue mold, Penicillium expansion and properties of the partially purified enzymes were examined. In the pectin-inorganic salt medium, the organism produced extracellular polygalacturonases. The activity of total polygalacturonase in the culture solution was achieved largest (1.56 U/ml), when it was incubated in the medium containing pectin (2.0%) and ammonium phosphate (0.5%) at 30℃ for 4 days. Two active fractions (polygalacturonase I and II) were purified from the culture filtrate by DEAE-cellulose chromatography. The optimum pHs for the activities of I and II were 4.8 and 5.5, and the optimum temperatures were about 40℃. Both enzymes were stable within 0～40℃ and pH 3～7.5. Their activities were remarkably inhibited by 1 mM Ca^<2+> and 1 mM Mg^<2+>.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN1012144X","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"家政学部健康栄養学科"},{"subitem_text_value":"家政学部健康栄養学科"},{"subitem_text_value":"千葉大学園芸学部微生物工学研究室"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2003-03-31"}],"displaytype":"detail","filename":"KJ00004421319.pdf","filesize":[{"value":"587.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://wayo.repo.nii.ac.jp/record/608/files/KJ00004421319.pdf"},"version_id":"8c48309c-3577-4aa0-9ab6-c54fc6f85c71"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"リンゴ青カビ病菌","subitem_subject_scheme":"Other"},{"subitem_subject":"リンゴ果実腐敗","subitem_subject_scheme":"Other"},{"subitem_subject":"Penicillium expansum","subitem_subject_scheme":"Other"},{"subitem_subject":"ペクチン分解酵素","subitem_subject_scheme":"Other"},{"subitem_subject":"ポリガラクツロナーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"apple blue mold","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"apple fruit rotting","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Penicillium expansum","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"pectin degrading enzyme","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"polygalacturonase","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":"リンゴ青カビ病菌Penicillium expansum O-385-10によるペクチン分解酵素の生産とその酵素化学的性質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"リンゴ青カビ病菌Penicillium expansum O-385-10によるペクチン分解酵素の生産とその酵素化学的性質"},{"subitem_title":"Production of Pectin Degrading Enzymes by an Apple Blue Mold, Penicillium expansum O-385-10, and Their Properties","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["91"],"pubdate":{"attribute_name":"公開日","attribute_value":"2003-03-31"},"publish_date":"2003-03-31","publish_status":"0","recid":"608","relation_version_is_last":true,"title":["リンゴ青カビ病菌Penicillium expansum O-385-10によるペクチン分解酵素の生産とその酵素化学的性質"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T09:10:22.180005+00:00"}