{"created":"2023-06-19T10:34:58.884651+00:00","id":862,"links":{},"metadata":{"_buckets":{"deposit":"380c0467-2405-4b97-846b-0682d2fbd1e0"},"_deposit":{"created_by":14,"id":"862","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"862"},"status":"published"},"_oai":{"id":"oai:ous.repo.nii.ac.jp:00000862","sets":["296:314:323"]},"author_link":[],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1990-03-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"176","bibliographicPageStart":"169","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"岡山理科大学紀要. A, 自然科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Okayama University of Science. A, Natural Sciences","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":"水口, 憲和","creatorNameLang":"ja"},{"creatorName":"ミナクチ, ノリカズ","creatorNameLang":"ja-Kana"},{"creatorName":"Minakuchi, Norikazu","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":"Gelation material of polysaccharide was prepared from the Aigyokushi (Ficus pumila L. var. aukeotsang Corner) seeds. It exhibited the unusual properties. The molecular weight distribution of the gel was measured by using Toyopeal HW-65 super gel filtration. The average of molecular weight of the gel was shown approximatly 283,000. Hardness of the gel was different from the temperature of the extraction water. It was found to increase with increase of the water's temperature untill 75℃. On the other hand, the methoxyl group content of the each dried pectic substances decreased in the same range. It was shown a definite reverse tendency. The gelation of Aigyokushi polysaccharide was considered to be influenced by enzyme.","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 and 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":"愛媛県中学校"},{"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":"1990-03-20"}],"displaytype":"detail","filename":"KJ00000063415.pdf","filesize":[{"value":"320.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://ous.repo.nii.ac.jp/record/862/files/KJ00000063415.pdf"},"version_id":"b28a411d-17d3-4006-83a7-ffe33d9fdc64"}]},"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":"愛玉子多糖ゲルの分子量分布とゲル硬度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"愛玉子多糖ゲルの分子量分布とゲル硬度","subitem_title_language":"ja"},{"subitem_title":"Molecular Weight Distribution and Hardness of Polysaccharide Gel from Aigyokushi(Ficus pumila L.var.awkeotsang Corner) Seed","subitem_title_language":"en"},{"subitem_title":"アイギョクシ タトウ ゲル ノ ブンシリョウ ブンプ ト ゲル コウド","subitem_title_language":"ja-Kana"}]},"item_type_id":"1","owner":"14","path":["323"],"pubdate":{"attribute_name":"PubDate","attribute_value":"1990-03-20"},"publish_date":"1990-03-20","publish_status":"0","recid":"862","relation_version_is_last":true,"title":["愛玉子多糖ゲルの分子量分布とゲル硬度"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-09-27T05:57:09.212582+00:00"}