{"created":"2023-05-15T13:38:55.465259+00:00","id":2967,"links":{},"metadata":{"_buckets":{"deposit":"72c15a40-7030-487b-a2ca-1b0b2411dab6"},"_deposit":{"created_by":12,"id":"2967","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2967"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002967","sets":["87:627:628:388:396"]},"author_link":["328","6768"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"57","bibliographicPageStart":"53","bibliographicVolumeNumber":"73","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":"The molecular assembly of an integral membrane protein porin in the presence of a non-ionic surfactant, octyl glucoside, was characterized by using synchrotron radiation solution X-ray scattering measurements. The membrane protein was solubilized as a trimeric form at 7 and 6 mg/ml octyl glucoside (at and just below its critical micelle concentration). The higher order aggregates of the protein were observed at 5.4 mg/ml octyl glucoside. The scattering pattern suggests that the assembly of the aggregates was made in the plane direction.","subitem_description_type":"Abstract"},{"subitem_description":"本研究では, 農林水産物資源においては十分に研究されていない水に不溶性の生体膜タンパク質の構造制御特性の知見を得るため, 非イオン界面活性剤であるオクチルグルコシドによる可溶化状態の大腸菌外膜タンパク質ポーリンの分散特性を放射光溶液Ｘ線散乱法により評価した. オクチルグルコシドの臨界ミセル濃度以下の6.0mg/ml でも3量体として可溶化しており, オクチルグルコシド5.4mg/ml においては3量体以上の会合体として可溶化していることがわかった. さらに, その会合体は平面方向に会合していることが示唆された.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002848","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":"10.24514/00002848","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":"渡邊, 康"},{"creatorName":"ワタナベ, ヤスシ","creatorNameLang":"ja-Kana"},{"creatorName":"WATANABE, Yasushi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"328","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"30353957","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=30353957"},{"nameIdentifier":"001-001","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/001-001"}]},{"creatorNames":[{"creatorName":"猪子, 洋二"},{"creatorName":"イノコ, ヨウジ","creatorNameLang":"ja-Kana"},{"creatorName":"INOKO, Yoji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6768","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000000257438","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000000257438"},{"nameIdentifier":"read0013786","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0013786"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-07"}],"displaytype":"detail","filename":"nfri_report_No73p53-57p.pdf","filesize":[{"value":"58.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No73p53-57p.pdf","url":"https://repository.naro.go.jp/record/2967/files/nfri_report_No73p53-57p.pdf"},"version_id":"3427890d-29a7-48ac-8c16-32684f7299a2"}]},"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":"生体膜蛋白質の溶液中の集合状態の特性評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"生体膜蛋白質の溶液中の集合状態の特性評価"},{"subitem_title":"Characterization of the Molecular Assembly of a Membrane Protein in Solution","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["396"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2967","relation_version_is_last":true,"title":["生体膜蛋白質の溶液中の集合状態の特性評価"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:05:23.424025+00:00"}