{"_buckets": {"deposit": "c8731b83-ac1a-4984-9e01-d482e99f6dfa"}, "_deposit": {"id": "28453", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "28453"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00028453", "sets": ["456", "1605"]}, "item_7_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2006-03", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "146", "bibliographicPageStart": "143", "bibliographicVolumeNumber": "58", "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": "The enzymatic hydrolysis of proteins in egg white by Alcalase was systematically studied through dual quadratic rotary, orthogonal and regressive design. The optimum conditions of hydrolysis were determined. The results showed that the optimum temperature was 68.5℃, pH 8.21 at the substrate concentration of 5.5%. The regression equation, Y=42.6994+0.3344X1+7.53X2-0.0086X1X2-0.001X21-0.4726X22 (Y-nitrogen recovery rate, NR; X1-enzyme concentration /substrate concentration, E/S; X2-hydrolytic time), was established to reveal the relationship between enzyme concentration and hydrolytic time with respect to the same NR. All these were fit to pilotscale experiment.", "subitem_description_type": "Abstract"}]}, "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": "Chi, Yujie"}], "nameIdentifiers": [{"nameIdentifier": "163684", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Tian, Bo"}], "nameIdentifiers": [{"nameIdentifier": "163685", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Sun, Bo"}], "nameIdentifiers": [{"nameIdentifier": "163686", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Guo, Mingruo"}], "nameIdentifiers": [{"nameIdentifier": "163687", "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", "download_preview_message": "", "file_order": 0, "filename": "17_0043.pdf", "filesize": [{"value": "157.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 157900.0, "url": {"label": "17_0043.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/28453/files/17_0043.pdf"}, "version_id": "6ef4f009-4e10-49c6-877d-5491f9f5a6a1"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "enzymatic hydrolysis", "subitem_subject_scheme": "Other"}, {"subitem_subject": "egg white", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Alcalase", "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": "Enzymatic Hydrolysis Conditions for Egg White Proteins", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Enzymatic Hydrolysis Conditions for Egg White Proteins"}, {"subitem_title": "Enzymatic Hydrolysis Conditions for Egg White Proteins", "subitem_title_language": "en"}]}, "item_type_id": "7", "owner": "1", "path": ["456", "1605"], "permalink_uri": "http://hdl.handle.net/10191/686", "pubdate": {"attribute_name": "公開日", "attribute_value": "2007-04-18"}, "publish_date": "2007-04-18", "publish_status": "0", "recid": "28453", "relation": {}, "relation_version_is_last": true, "title": ["Enzymatic Hydrolysis Conditions for Egg White Proteins"], "weko_shared_id": null}