{"created":"2023-06-19T07:56:25.406776+00:00","id":1116,"links":{},"metadata":{"_buckets":{"deposit":"abd0d856-9e3a-4833-8c01-4f5f360d84d4"},"_deposit":{"created_by":19,"id":"1116","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"1116"},"status":"published"},"_oai":{"id":"oai:oka-pu.repo.nii.ac.jp:00001116","sets":["15:70:78"]},"author_link":["4123","4272"],"item_10002_alternative_title_24":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"タンパク ブンカイ コウソ ：パパイン ノ リヨウ ニ カンスル ケンキュウ （ソノ１） クジラニク ・ギュウニク ・ダイズ ヘノ リヨウ ニツイテ"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1962-03-14","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"22","bibliographicPageStart":"18","bibliographic_titles":[{"bibliographic_title":"岡山県立短期大学研究紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"１．パパインは鯨肉，牛肉，大豆の場合50℃付近で作用させると最も効果がある。\n２．パパインの使用濃度は鯨肉・牛肉（ごく硬い部分）では食品１gに対し酵素 0.5 単位，又大豆では，食品１gに対し酵素 0.75 単位使用するのが最も効果的である。\n３．パパインの作用は，鯨肉・大豆の場合は１時間，牛肉の場合は１時間半で最大に達する。\n４．パパインの至適 pH は，7.0 付近である。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15009/00001102","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岡山県立短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40017532227","subitem_relation_type_select":"NAID"}}]},"item_10002_select_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_select_item":"P(論文)"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00032682","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02871130","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":"渡辺, 隆子"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"光藤, 静子"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-09"}],"displaytype":"detail","filename":"第６号　論文４.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"第６号　論文４","url":"https://oka-pu.repo.nii.ac.jp/record/1116/files/第６号　論文４.pdf"},"version_id":"f12b7113-e3c0-4cc9-98c6-4b5eee6e71c1"}]},"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":"蛋白分解酵素：パパインの利用に関する研究（その１）　鯨肉・牛肉・大豆への利用について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"蛋白分解酵素：パパインの利用に関する研究（その１）　鯨肉・牛肉・大豆への利用について"}]},"item_type_id":"10002","owner":"19","path":["78"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-09-09"},"publish_date":"2015-09-09","publish_status":"0","recid":"1116","relation_version_is_last":true,"title":["蛋白分解酵素：パパインの利用に関する研究（その１）　鯨肉・牛肉・大豆への利用について"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-06-19T08:36:24.790152+00:00"}