{"created":"2021-03-01T06:34:12.121132+00:00","id":28397,"links":{},"metadata":{"_buckets":{"deposit":"ad60f028-f3bf-46f0-a87d-8dbfa99ec305"},"_deposit":{"id":"28397","owners":[],"pid":{"revision_id":0,"type":"depid","value":"28397"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00028397","sets":["453:456","485:872:1583:1600"]},"item_7_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"選択的タンパク質分解によるダイズタンパク質グリシニンとβ- コングリシニンの分離"}]},"item_7_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"66","bibliographicPageStart":"63","bibliographicVolumeNumber":"61","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":"We verified that the glycinin and β-conglycinin fractions were selectively isolated from a soy protein by hydrolysis by pepsin and papain with optimal pH and temperature in relatively large scale. A method for the preparation of glycinin and β-conglycinin fractions from soy protein isolate, which was hydrolyzed by pepsin or papain, was carried out. The yields of SPI (undigested), pepsin treated fraction (β-conglycinin fraction) and papain treated fraction (glycinin fraction) from 100g of defatted soybean were 29.6, 18.0 and 18.9g, respectively. SDS-PAGE of the hydrolysates from soy protein isolate by pepsin or papain showed that the band corresponding to glycinin disappeared with hydrolysis by pepsin at pH 2.0, and the band corresponding to β-conglycinin disappeared with hydrolysis by papain at 80℃. The optimum temperature of papain was 80℃, and pepsin had maximal activity at pH 2.0. The selective proteolysis is due to the specific denaturation of glycinin and β-conglycinin under different pH and temperature conditions, and not by the substrate specificity of proteases.","subitem_description_type":"Abstract"},{"subitem_description":"ダイズ種子タンパク質の主要な構成成分であるグリシニンとβ-コングリシニンをそれぞれ選択的に酵素分解することにより、グリシニンあるいは、β-コングリシニンを多く含む画分が得られることを実証した。脱脂したダイズ種子タンパク質溶液をpH 2.0に調整し、ペプシンを添加して、37℃、30分間インキュベートしたところ、グリシニンが優先的に分解され、β-コングリシニンが豊富な画分が得られることが、電気泳動像から明らかとなった。また、ダイズ種子タンパク質溶液をpH 7.0に調整し、パパインを添加して80℃、30分間インキュベートするとβ-コングリシニンを豊富に含む画分が得られた。結果的に脱脂ダイズ100gからβ-コングリシニン画分18.0g、グリシニン画分18.9gを得た。示差走査熱量分析から、グリシニンは、pH 3.5以下の酸性域でβ-コングリシニンよりも変性しやすく、また、中性域ではβ-コングリシニンよりも熱に安定であると報告されている。酵素として用いたペプシンの至適pHは2.0で、パパインの至適温度は80℃であることから、基質の変性条件と酵素の至適反応条件が一致する。グリシニンとβ-コングリシニンの選択的な酵素分解は、酵素の基質特異性ではなく、基質の変性条件の違いで酵素分解の優先度に差が出るために起こると考えられた。","subitem_description_type":"Abstract"}]},"item_7_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"163368","nameIdentifierScheme":"WEKO"}],"names":[{"name":"西脇, 俊和"}]},{"nameIdentifiers":[{"nameIdentifier":"163369","nameIdentifierScheme":"WEKO"}],"names":[{"name":"浅野, 聡"}]},{"nameIdentifiers":[{"nameIdentifier":"52","nameIdentifierScheme":"WEKO"}],"names":[{"name":"大山, 卓爾"}]}]},"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":"Nishiwaki, Toshikazu"}],"nameIdentifiers":[{"nameIdentifier":"163365","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Asano, Satoshi"}],"nameIdentifiers":[{"nameIdentifier":"163366","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ohyama, Takuji"}],"nameIdentifiers":[{"nameIdentifier":"52","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":"61(1)_63-66.pdf","filesize":[{"value":"376.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"61(1)_63-66.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/28397/files/61(1)_63-66.pdf"},"version_id":"96f4d418-a00c-4732-b2f5-f45e5d6bae9c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"β-conglycinin","subitem_subject_scheme":"Other"},{"subitem_subject":"glycinin","subitem_subject_scheme":"Other"},{"subitem_subject":"isolation","subitem_subject_scheme":"Other"},{"subitem_subject":"proteolysis","subitem_subject_scheme":"Other"},{"subitem_subject":"soy protein","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Isolation of Glycinin and β-Conglycinin Fractions from a Soy Protein by Utilizing Selective Proteolysis","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Isolation of Glycinin and β-Conglycinin Fractions from a Soy Protein by Utilizing Selective Proteolysis"},{"subitem_title":"Isolation of Glycinin and β-Conglycinin Fractions from a Soy Protein by Utilizing Selective Proteolysis","subitem_title_language":"en"}]},"item_type_id":"7","owner":"1","path":["456","1600"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-07-02"},"publish_date":"2010-07-02","publish_status":"0","recid":"28397","relation_version_is_last":true,"title":["Isolation of Glycinin and β-Conglycinin Fractions from a Soy Protein by Utilizing Selective Proteolysis"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:58:25.880084+00:00"}