{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679538810752.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1271/nogeikagaku1924.43.720"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"8399875"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/8399875"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I8399875"}},{"identifier":{"@type":"NAID","@value":"130001222025"}},{"identifier":{"@type":"URI","@value":"https://search.jamas.or.jp/link/ui/1970099779"}}],"dc:title":[{"@language":"en","@value":"A New Amylolytic Enzyme present in Cabbage Leaves (<i>Brassica oleracea</i> var. <i>capitata</i>)"},{"@value":"キャベツに存在する一新アミラーゼについて"},{"@language":"ja-Kana","@value":"キャベツ ニ ソンザイ スル イッシン アミラーゼ ニ ツイテ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"A new type of amylase was found to exist in Cabbage leaves. The juice obtained by crushing and pressing cabbage leaves was salted out with ammonium sulfate and the resulting precipitate was dialyzed against a buffer solution containing Ca<sup>2+</sup>, pH 5. 0. The dialyzed enzyme was then gel-filtered on a Sephadex G-200 and the top fraction, in which a high activity of hydrolyzing maltose was showed, was treated with EDTA and <i>p</i>-chloromercuri-benzoate to inactivate contaminating α- and β-amylase. The enzyme so obtained was observed to produce glucose from starch without accumulation of any other sugars. On a low concentration of maltose the enzyme produced only glucose. However, it produced several oligosaccharides when reacted on a high concentration of maltose. The author suggested to refer the enzyme to transglucosyl-amylase."},{"@value":"(1) マルトース分解力の強いキャベッの葉を酵素試料とし,硫安塩析により部分精製したのち,Sephadex G-200によりゲル濾過し,さらにEDTA,ρCMBで処理してα-およびβ-アミラーゼ作用のないマルトース分解力を示す酵素区分を分離することができた.<br> (2) この酵素をデンプンに作用させると直接グルコースを生ずることが認められた.この酵素のみではデンプンの分解は容易に進行しないが,α-およびβ-アミラーゼと併用すればデンプンをグルコースとして80%糖化する.<br> (3) マルトースの低濃度の場合はこれをほとんど完全にグルコースに分解するが,高濃度になるとグルコースの生成とともに種々の重合度のオリゴ糖を生成することが認められた.<br> 以上の実験結果からキャベツ中にはデンプンより直接グルコースを生じ,かつ転移作用を有するtransglu-cosyl-amylaseともいうべきアミラーゼの存在することを見出した."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410009221013587840","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000021922932"}],"foaf:name":[{"@language":"en","@value":"KASUGAI Aiko"},{"@language":"ja","@value":"春日井 愛子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Osaka Women's University"},{"@language":"ja","@value":"大阪女子大学"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00021407"},{"@type":"EISSN","@value":"18836844"},{"@type":"NDL_BIB_ID","@value":"000000018803"},{"@type":"ISSN","@value":"00021407"},{"@type":"LISSN","@value":"00021407"},{"@type":"NCID","@value":"AN00196191"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Nōgeikagaku Kaishi"},{"@language":"ja","@value":"日本農芸化学会誌"},{"@language":"en","@value":"Journal of the agricultural chemical society of Japan"},{"@language":"ja","@value":"日本農芸化学会誌"}],"dc:publisher":[{"@language":"en","@value":"Japan Society for Bioscience, Biotechnology, and Agrochemistry"},{"@language":"ja","@value":"公益社団法人 日本農芸化学会"}],"prism:publicationDate":"1969","prism:volume":"43","prism:number":"10","prism:startingPage":"720","prism:endingPage":"724"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/8399875"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I8399875"},{"@id":"https://search.jamas.or.jp/link/ui/1970099779"}],"availableAt":"1969","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Medicine%20(miscellaneous)","dc:title":"Medicine (miscellaneous)"},{"@id":"https://cir.nii.ac.jp/all?q=Chemistry%20(miscellaneous)","dc:title":"Chemistry (miscellaneous)"},{"@id":"https://cir.nii.ac.jp/all?q=Food%20Science","dc:title":"Food Science"},{"@id":"https://cir.nii.ac.jp/all?q=Biotechnology","dc:title":"Biotechnology"}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0037083925"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I8399875"},{"@type":"CROSSREF","@value":"10.1271/nogeikagaku1924.43.720"},{"@type":"CIA","@value":"130001222025"}]}