{"created":"2023-06-20T15:13:48.331961+00:00","id":602,"links":{},"metadata":{"_buckets":{"deposit":"59edfdf2-505a-46fb-acf4-00116186b1c6"},"_deposit":{"created_by":3,"id":"602","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"602"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000602","sets":["2:7:41"]},"author_link":["972","973","974","975"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"20","bibliographicPageStart":"15","bibliographicVolumeNumber":"34","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"キウイフルーツ果汁からコバレントクロマトグラフィーにより、アクチニジンを96%の純度で精製した。食肉を精製アクチニジンによって処理したところ、pH3.3では食肉タンパク質が非特異的かつ非選択的に加水分解されたのに対し、pH6.0ではミオシン重鎖の選択的加水分解が生じた。食肉組織を走査電子顕微鏡で観察したところ、pH6.0の条件下でアクチニジン処理を行ったとき、筋原線維の基本構造は保持されたまま、筋内膜が分解除去されることが示唆された。以上の結果からアクチニジンは、従来使用されてきたパパインやブロメラインなどの食肉軟化酵素にはない、優れた特性をもつものと考えられる。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"4","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004249747","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000596","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"西山, 一朗"},{"creatorName":"ニシヤマ, イチロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"篠 政行"},{"creatorName":"シノ, マサユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NISHIYAMA, Ichiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SHINO Masayuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004249747.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004249747.pdf","url":"https://komajo.repo.nii.ac.jp/record/602/files/KJ00004249747.pdf"},"version_id":"e38f8284-bb8c-49ef-9e62-e4a4eb066d4d"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"食肉に対する精製アクチニジン処理の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食肉に対する精製アクチニジン処理の影響"},{"subitem_title":"Effects of Purified Actinidin on Meat","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["41"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"602","relation_version_is_last":true,"title":["食肉に対する精製アクチニジン処理の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:35:07.554896+00:00"}