@article{oai:ous.repo.nii.ac.jp:00000691,
 author = {河邊, 誠一郎 and Kawabe, Seiichiro and 河邊, 要太郎 and Kawabe, Yohtaro and 宇佐美, 昭次 and Usami, Shoji},
 journal = {岡山理科大学紀要. A, 自然科学, The Bulletin of the Okayama University of Science, A, Natural  Science},
 month = {Mar},
 note = {P(論文), Aigyokushi (Ficus pumila L. var. awkeotsang Corner) fruit containes the gelation material of polysaccharide and exhibits the unusual properties. Aigyokushi hard get of an agarose gel-like was easily able to obtain from a small amount of the seeds by stirring and extracting with distilled water for 15～20 minutes at room temperature. In analogy with pectin, the main component of the gel was composed of galacturonic acids. The gel was became more hardening by the use of the alkaline earth metals and other several metals, whereupon the hardening gel was able to use very effectively as a support for immobilized enzyme. Activity of this immobilized papain was maintained at high levels and very stable for repeated usage. It recognized that the propaties of aigyokushi gel were similer to, or more superior than that of pectine for support of immobilized enzyme reported in the previous paper.},
 pages = {43--48},
 title = {愛玉子によるパパインの固定化 : 天然物担体利用による酵素の固定化(第3報)},
 volume = {20},
 year = {1985},
 yomi = {カワベ, セイイチロウ and カワベ, ヨウタロウ and ウサミ, ショウジ}
}