{"created":"2021-03-01T06:34:08.746401+00:00","id":28346,"links":{},"metadata":{"_buckets":{"deposit":"47e0cd60-4f5e-4f52-9211-0fee4dbec485"},"_deposit":{"id":"28346","owners":[],"pid":{"revision_id":0,"type":"depid","value":"28346"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00028346","sets":["453:456","485:872:1583:1594"]},"item_7_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Calorimetric Analysis of Protein Structure and Function"}]},"item_7_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"92","bibliographicPageStart":"87","bibliographicVolumeNumber":"64","bibliographic_titles":[{"bibliographic_title":"新潟大学農学部研究報告"},{"bibliographic_title":"新潟大学農学部研究報告","bibliographic_titleLang":"en"}]}]},"item_7_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"熱測定は、反応や状態変化に伴う熱量変化を精度よく測定し、熱力学量を決定するための手法である。熱測定によりタンパク質を解析する場合、示差走査熱量測定と等温滴定熱量測定が主に用いられる。前者は、タンパク質の熱変性時の吸熱反応を測定することで、タンパク質の安定性に係る諸熱力学量を決定することができる。後者は、タンパク質とリガンドの結合熱を測定することで、結合における諸熱力学量を評価することができる。本稿では、熱測定によるタンパク質構造、機能の解析例として、ジスルフィド結合がグルコアミラーゼのデンプン結合ドメインの構造安定性や機能に及ぼす影響について解析した例を記した。","subitem_description_type":"Abstract"},{"subitem_description":"Calorimetry is an experimental technique that directly measures the heat released or absorbed during thermal transitionand binding equilibrium for samples and provides a large amount information on the thermodynamics of these reactions.Differential scanning calorimetry (DSC) and isothermal titration calorimetry (ITC) is mainly used in the field of proteinchemistry. While DSC measures the heat energy uptake that occurs in a protein molecule during thermal unfolding, ITCis used to measure the heat of binding of a protein to its ligand. The calorimetric approach enables accurate determinationof the thermodynamic parameters for thermal unfolding and binding reactions of proteins. In this manuscript, calorimetricanalysis of the effect of the disulfide bond on the structural stability and ligand binding capacity of the starch-binding domainof glucoamylase is described as an example.","subitem_description_type":"Abstract"}]},"item_7_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"162959","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Sugimoto, Hayuki"}]}]},"item_7_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟大学農学部"}]},"item_7_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00183393","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03858634","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"杉本, 華幸"}],"nameIdentifiers":[{"nameIdentifier":"162958","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-08-20"}],"displaytype":"detail","filename":"64(1)_87-92.pdf","filesize":[{"value":"919.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"64(1)_87-92.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/28346/files/64(1)_87-92.pdf"},"version_id":"8177c954-38d4-4661-a1f0-a8319af7e312"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"DSC","subitem_subject_scheme":"Other"},{"subitem_subject":"ITC","subitem_subject_scheme":"Other"},{"subitem_subject":"タンパク質","subitem_subject_scheme":"Other"},{"subitem_subject":"熱測定","subitem_subject_scheme":"Other"},{"subitem_subject":"熱力学","subitem_subject_scheme":"Other"},{"subitem_subject":"proteins","subitem_subject_scheme":"Other"},{"subitem_subject":"calorimetry","subitem_subject_scheme":"Other"},{"subitem_subject":"thermodynamics","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":"熱測定法によるタンパク質の構造と機能の解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"熱測定法によるタンパク質の構造と機能の解析"},{"subitem_title":"熱測定法によるタンパク質の構造と機能の解析","subitem_title_language":"en"}]},"item_type_id":"7","owner":"1","path":["456","1594"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-07-02"},"publish_date":"2012-07-02","publish_status":"0","recid":"28346","relation_version_is_last":true,"title":["熱測定法によるタンパク質の構造と機能の解析"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:58:22.240923+00:00"}