{"created":"2023-05-15T13:39:00.737978+00:00","id":3093,"links":{},"metadata":{"_buckets":{"deposit":"e414ae61-cced-4a5f-9ee1-83d0e0e79151"},"_deposit":{"created_by":12,"id":"3093","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"3093"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00003093","sets":["87:627:628:388:403"]},"author_link":["328"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"86","bibliographicPageStart":"81","bibliographicVolumeNumber":"80","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":"In order to understand the structural properties of a food-related hydrophobic protein, the heat-induced denaturation of an integral membrane protein OmpF porin in the presence of an anionic surfactant, sodium dodecyl sulfate, was characterized by circular dichroism spectroscopy and gel electrophoresis. The cooperative irreversible transition of the mean residue ellipticity of OmpF porin was observed between 60°C and 80°C at pH 7. The native β-structure of OmpF porin trimer is converted to an α-helix-like structure of the denatured monomer upon heating. The denatured protein in the presence of sodium dodecyl sulfate has no transition upon heating as followed by circular dichroism spectroscopy. This property will be the same as that of protein polypeptides derived from water-soluble proteins in complex with the surfactant micelles.","subitem_description_type":"Abstract"},{"subitem_description":"食品分野に関係する水に不溶性の生体膜タンパク質の構造特性の知見を得るため, 陰イオン界面活性剤である SDS による可溶化状態の大腸菌外膜タンパク質 OmpFポーリンの円偏光二色性スペクトル測定およびゲル電気泳動法により, pH 7における構造特性の温度依存性を評価した. 本タンパク質は60℃付近まではβ構造をもつ３量体として可溶化しており, 60℃から80℃の間に協同的な構造転移がみられ, αヘリックス様の構造をもった変性単量体へ不可逆的に解離する. この SDS存在下の変性タンパク質の平均残基モル楕円率の温度依存性は, 25℃と95℃の範囲内では協同的変化は観察されなかった. この結果は SDS存在下の変性タンパク質に共通する構造特性であ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":"10.24514/00002969","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":"10.24514/00002969","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":"2019-10-09"}],"displaytype":"detail","filename":"nfri_report_No80p81-86p.pdf","filesize":[{"value":"985.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No80p81-86p.pdf","url":"https://repository.naro.go.jp/record/3093/files/nfri_report_No80p81-86p.pdf"},"version_id":"ce66774a-5925-46aa-bac5-feb8378b0c85"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"membrane protein","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sodium dodecyl sulfate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"circular dichroism","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"protein solution property","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":"界面活性剤で可溶化された生体膜タンパク質の熱処理特性の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"界面活性剤で可溶化された生体膜タンパク質の熱処理特性の評価"},{"subitem_title":"Characterization of heat-treatment properties of a membrane protein solubilized in the presence of a surfactant","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["403"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-10-09"},"publish_date":"2019-10-09","publish_status":"0","recid":"3093","relation_version_is_last":true,"title":["界面活性剤で可溶化された生体膜タンパク質の熱処理特性の評価"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:05:27.229598+00:00"}