WEKO3
アイテム
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多糖ゲルによる糖質加水分解酵素のアフィニティ-クロマトグラフィ-
https://jissen.repo.nii.ac.jp/records/1030
https://jissen.repo.nii.ac.jp/records/1030dcbd4e1c-3716-461c-96d3-466c24c6ae41
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00006289360 (1.7 MB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2010-03-19 | |||||
タイトル | ||||||
タイトル | 多糖ゲルによる糖質加水分解酵素のアフィニティ-クロマトグラフィ- | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 多糖ゲル | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 加水分解酵素 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | α-アミラーゼ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ガラクタナーゼ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | トレハラーゼ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | アルギン酸リアーゼ | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | polysaccharide-gel | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | hydrolase | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | α-amylase | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | galactanase | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | trehalase | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | alginate-lyase | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 原著論文 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Original | |||||
著者名(日) |
荒木, 紀美
× 荒木, 紀美× 田中, 奈穂美× 萩原, 歩美× 波多野, 智子× 小林, 幹彦 |
|||||
著者名よみ |
アラキ, モトミ
× アラキ, モトミ× タナカ, ナオミ× ハギワラ, アユミ× ハタノ, トモコ× コバヤシ, ミキヒコ |
|||||
著者名(英) |
Araki, Motomi
× Araki, Motomi× Tanaka, Naomi× Hagiwara, Ayumi× Hatano, Tomoko× Kobayashi, Mikihiko |
|||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科食品科学研究室 | |||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科食品科学研究室 | |||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科食品科学研究室 | |||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科食品科学研究室 | |||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科食品科学研究室 | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Health Sciences | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Health Sciences | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Health Sciences | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Health Sciences | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Health Sciences | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Soluble starch, pectic acid and alginic acid were cross-linked by polyacrylamide. Several enzymes, including commercially available specimen and food material sources, were examined for their specificities to the polysaccharide gels. α-Amylase showed high affinity for the starch-gel in the presence of 3M ammonium sulfate and eluted with the buffer solution containing no ammonium sulfate. Pectinase and alginate-lyase bound to the pectin-gel and the alginate-gel, respectively. On the other hand, galactanase form the common bean (Phaseolus vulgaris L) bound to the starch-gel ; however, trehalase did not bound to this gel. Highly purified alginate-lyase was obtained by the current affinity chromatography method. Based on these results, relationship between the chemical structure of the polysaccharide-gels and the substrate specificity of the enzymes was discussed. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10494731 | |||||
書誌情報 |
実践女子大学生活科学部紀要 巻 47, p. 71-77, 発行日 2010-03-19 |