{"created":"2023-05-15T13:38:59.727720+00:00","id":3069,"links":{},"metadata":{"_buckets":{"deposit":"e647c7ab-4f74-4f97-a8ec-d871a5eb0e69"},"_deposit":{"created_by":12,"id":"3069","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"3069"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00003069","sets":["87:627:628:388:402"]},"author_link":["328"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"45","bibliographicPageStart":"41","bibliographicVolumeNumber":"79","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 chain conformation of intact salmon cartilage proteoglycan in solution was characterized by using small-angle X-ray scattering measurement. Fractal analysis of small-angle X-ray scattering data revealed that the intact proteoglycan molecule is a chain with excluded volume (fractal dimension is 1.7) and a rod-like region as a local structure (fractal dimension is 1). The Kratky plots of the small-angle X-ray scattering data showed that the chain conformation of the cartilage proteoglycan molecules is an unfolded structure in solution. Moreover, the persistence lengths of the salmon and shark cartilage proteoglycan molecules are estimated to be 9 nm and 15 nm, respectively.","subitem_description_type":"Abstract"},{"subitem_description":"本研究では, 食品関連糖タンパク質である軟骨プロテオグリカンについて, その機能の考察に重要な溶液構造特性を解明するために, 放射光小角Ｘ線散乱測定による分子鎖構造解析を行った. その結果, 溶液中の鮭軟骨プロテオグリカンは, 棒状の局所構造特性を持つ細長いフレキシブルな構造体であることがわかった. さらに, 分子鎖の溶液中の堅さの指標である持続長は, 鮭軟骨および鮫軟骨のプロテオグリカンについて, それぞれ9 nmと15 nmと評価した.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002945","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":"10.24514/00002945","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"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-08"}],"displaytype":"detail","filename":"nfri_report_No79p41-45p.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No79p41-45p.pdf","url":"https://repository.naro.go.jp/record/3069/files/nfri_report_No79p41-45p.pdf"},"version_id":"7e4ae7c5-12a6-4e1d-87f2-360a7db8ec77"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"food biopolymer","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"solution property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"physicochemical characterization","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"巨大糖タンパク質プロテオグリカンの小角 X 線散乱測定による特性解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"巨大糖タンパク質プロテオグリカンの小角 X 線散乱測定による特性解析"},{"subitem_title":"Characterization of a large glycoprotein proteoglycan by small-angle X-ray scattering measurement","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["402"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"3069","relation_version_is_last":true,"title":["巨大糖タンパク質プロテオグリカンの小角 X 線散乱測定による特性解析"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:05:26.000782+00:00"}