{"created":"2023-06-19T10:34:42.948861+00:00","id":570,"links":{},"metadata":{"_buckets":{"deposit":"d75d337a-92eb-4975-906a-6bd0e84a05a8"},"_deposit":{"created_by":14,"id":"570","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"570"},"status":"published"},"_oai":{"id":"oai:ous.repo.nii.ac.jp:00000570","sets":["296:297:311"]},"author_link":["17892"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-03-05","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"104","bibliographicPageStart":"97","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"岡山理科大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Bulletin of the Okayama University of Science,","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"河邊, 誠一郎","creatorNameLang":"ja"},{"creatorName":"カワベ, セイイチロウ","creatorNameLang":"ja-Kana"},{"creatorName":"Kawabe, Seiichiro","creatorNameLang":"en"}],"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_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"It is now generally agreed that papain possesses a single reactive sulfhydryl group which is essential for activity. The essential sulfhydryl group of papain is kinetically more active than most protein sulfhydryl groups and that is possesses different chemical properties. So, we obtained mercury papain by incubation with mercuric chloride and the enzyme characteristics of mercury papain was compared with that of native papain. Temperature and pH optima of mercury papain was more stable than that of native papain, and Michaelis constant and activation energy were not changed by modified with mercury. When mercury papain was stored at 4℃ it exhibited good stability and radiostability was studied under Co-60 γ-ray irradiation.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00033233","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Foundamental Natural Science, Okayama University of Science"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"岡山理科大学基礎理学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1979-03-05"}],"displaytype":"detail","filename":"KJ00000062986.pdf","filesize":[{"value":"311.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://ous.repo.nii.ac.jp/record/570/files/KJ00000062986.pdf"},"version_id":"649b2a30-e7ad-4d04-8280-8a11d240446b"}]},"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":"パパインのマーキュリー化とその性質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"パパインのマーキュリー化とその性質","subitem_title_language":"ja"},{"subitem_title":"The Enzyme Characteristics of Marcury Papain","subitem_title_language":"en"},{"subitem_title":"パパイン ノ マーキュリーカ ト ソノ セイシツ","subitem_title_language":"ja-Kana"}]},"item_type_id":"1","owner":"14","path":["311"],"pubdate":{"attribute_name":"PubDate","attribute_value":"1979-03-05"},"publish_date":"1979-03-05","publish_status":"0","recid":"570","relation_version_is_last":true,"title":["パパインのマーキュリー化とその性質"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-09-27T04:51:40.910049+00:00"}