{"created":"2023-06-19T10:34:49.701693+00:00","id":691,"links":{},"metadata":{"_buckets":{"deposit":"2d966e08-3f7a-460d-8e23-7c4467f12731"},"_deposit":{"created_by":14,"id":"691","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"691"},"status":"published"},"_oai":{"id":"oai:ous.repo.nii.ac.jp:00000691","sets":["296:314:318"]},"author_link":[],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-03-05","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"48","bibliographicPageStart":"43","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"岡山理科大学紀要. A, 自然科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Bulletin of the Okayama University of Science, A, Natural  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"}]},{"creatorNames":[{"creatorName":"河邊, 要太郎","creatorNameLang":"ja"},{"creatorName":"カワベ, ヨウタロウ","creatorNameLang":"ja-Kana"},{"creatorName":"Kawabe, Yohtaro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"宇佐美, 昭次","creatorNameLang":"ja"},{"creatorName":"ウサミ, ショウジ","creatorNameLang":"ja-Kana"},{"creatorName":"Usami, Shoji","creatorNameLang":"en"}]}]},"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":"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.","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":"AN00033244","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 Fundamental Natural Science, Okayama University of Science"},{"subitem_text_language":"en","subitem_text_value":"Department of Applied Chemistry, Okayama University of Science"},{"subitem_text_language":"en","subitem_text_value":"Department of Applied Chemistry, Faculty of Science ad Engineering Waseda University"}]},"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"},{"subitem_text_language":"ja","subitem_text_value":"岡山理科大学応用化学科"},{"subitem_text_language":"ja","subitem_text_value":"早稲田大学理工学部応用化学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1985-03-05"}],"displaytype":"detail","filename":"KJ00000063244.pdf","filesize":[{"value":"362.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://ous.repo.nii.ac.jp/record/691/files/KJ00000063244.pdf"},"version_id":"409ddfd0-49f7-4606-8390-d32471be7ba8"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"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)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_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)","subitem_title_language":"ja"},{"subitem_title":"Immobilization of Papain with Aigyokushi(Ficus pumila L. var. awkeotsang Corner) seed Polysaccharide","subitem_title_language":"en"},{"subitem_title":"アイギョクシ ニヨル パパイン ノ コテイカ テンネンブツ タンタイ リヨウ ニヨル コウソ ノ コテイカ ダイ3ホウ","subitem_title_language":"ja-Kana"}]},"item_type_id":"1","owner":"14","path":["318"],"pubdate":{"attribute_name":"PubDate","attribute_value":"1985-03-05"},"publish_date":"1985-03-05","publish_status":"0","recid":"691","relation_version_is_last":true,"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)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-09-27T05:10:07.808600+00:00"}