{"created":"2023-05-15T13:38:53.072265+00:00","id":2928,"links":{},"metadata":{"_buckets":{"deposit":"d7ad5407-ecac-4d4a-8f7b-869b53d6494d"},"_deposit":{"created_by":12,"id":"2928","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2928"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002928","sets":["87:627:628:388:394"]},"author_link":["6777","315","294","2338"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"65","bibliographicPageStart":"61","bibliographicVolumeNumber":"71","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"α-L-Arabinofuranosidase activities of 33 food materials were assayed to produce L-arabinose in foods. The activity of Flammulina velutipes was highest among the samples. Its optimal pH was 6.5 and its optimal temperature was 40℃. The enzyme solution was fractionated using anion exchange resin, Toyopearl SuperQ to concentrate the activity and the specific activity increased 18 times. However, the enzyme activity was not enough to produce L-arabinose when sugar beet arabinan was used as the substrate.","subitem_description_type":"Abstract"},{"subitem_description":"食品中に機能性糖質としてのL－アラビノースを生成させるために, 食用キノコを中心に33の食品素材のα-L-アラビノフラノシダーゼ活性を測定した. 調査した中では, エノキタケの活性が最も高かった. この活性の至適pHは6.5で至適温度は約40℃であった. トヨパールSuperQを用いて活性を濃縮し, 比活性は18倍となった. しかしながら, 天然基質であるテンサイ由来アラビナンを反応に用いたところ, その活性は低く, さらにアラビノースの生成量を高める工夫が必要と考えられた. 本研究は, 農林水産省委託プロジェクト「安全で信頼性、機能性が高い食品・農産物供給のための評価・管理技術の開発」により行われた.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002810","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002810","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"與座, 宏一"},{"creatorName":"ヨザ, コウイチ","creatorNameLang":"ja-Kana"},{"creatorName":"YOZA, Koichi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"田伏, 美峰"},{"creatorName":"タブセ, ミネ","creatorNameLang":"ja-Kana"},{"creatorName":"TABUSE, Mine","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"松木, 順子"},{"creatorName":"マツキ, ジュンコ","creatorNameLang":"ja-Kana"},{"creatorName":"MATSUKI, Junko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"徳安, 健"},{"creatorName":"トクヤス, ケン","creatorNameLang":"ja-Kana"},{"creatorName":"TOKUYASU, Ken","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":"2019-10-04"}],"displaytype":"detail","filename":"nfri_report_No71p61-65p.pdf","filesize":[{"value":"266.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No71p61-65p.pdf","url":"https://repository.naro.go.jp/record/2928/files/nfri_report_No71p61-65p.pdf"},"version_id":"25219924-8f23-498b-a0f5-2eb94c2e88ae"}]},"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":"食品中のL-アラビノース遊離活性の検索とエノキタケのα-L-アラビノフラノシダーゼ活性の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品中のL-アラビノース遊離活性の検索とエノキタケのα-L-アラビノフラノシダーゼ活性の評価"},{"subitem_title":"Screening of L-Arabinose Releasing Activity in Food Materials and Evaluation of α-L-Arabinofuranosidase Activity in Flammulina velutipes","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["394"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2928","relation_version_is_last":true,"title":["食品中のL-アラビノース遊離活性の検索とエノキタケのα-L-アラビノフラノシダーゼ活性の評価"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:21:36.436185+00:00"}