{"@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/1390282681383663360.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk1962.35.8_534"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"3196339"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/3196339"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I3196339"}},{"identifier":{"@type":"NAID","@value":"130003967590"}}],"dc:title":[{"@language":"en","@value":"Studies on soybean trypsin inhibitor. Part II. Effects of soybean protein on thermal stability of soybean trypsin inhibitor."},{"@value":"大豆トリプシンインヒビターに関する研究　ＩＩ　　大豆トリプシンインヒビターの熱失活におよぼすタンパク質の影響"},{"@language":"ja-Kana","@value":"ダイズ トリプシン インヒビター ノ ネツ シッカツ ニ オヨボス タンパクシ"}],"dcterms:alternative":[{"@language":"en","@value":"Studies on Soybean Trypsin Inhibitor Part II"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"In the previous paper, it was reported that addition of soybean protein inactivate trypsin inhibitor (TI) remarkably. In this paper, effects of soybean protein on thermal stability of TI was investigated. Changes of thermal stability of TI by adding soybean protein components, such as 7S, 11S and 15S, were examined first of all. As a result, TI heated with llS indicated the remarkable reduction of anti-tryptic activity and thermal stability. 11S has 2 mol of SH group in its molecule, but 7S and 15S hardly have. Accordingly, effects of the SH group on thermal stability of TI were investigated by addition of some amino acids. As a result, only addition of cysteine showed the same effect as the addition of llS. When llS and cysteine were added to TI after modification of the SH with p-chloro-mercuribenzoate (PCMB), and heated, remarkable inactivation of TI was not observed. When TI was heated with PCMB, the absorbancy at 250nm (mercaptide) increasedremarkably. This indicates the reduction of SS bonds in TI molecule, and also suggests that the heat inactivation of TI was due to the exchange reduction of the SH and SS between llS and TI. For above reasons, effects of llS on thermal stability of TI fractions obtained from chinese soybean were compared. TI activities were declined 30-60% with llS against the remaining activities without 11S."},{"@value":"(1) 大豆TIは精製すると耐熱性が向上する.このため共存する大豆タンパク質がどのようにTIの耐熱性に影響するかを調べた結果,大豆タンパク質中の7Sおよび15SはTIの耐熱性に影響を与えず, 11Sを添加すると著しく耐熱性が低下することを明らかにした. <BR>(2) 11Sタンパク質添加によるTIの耐熱性低下の原因を解明するため,分子内のSH基の影響について検討した.まず11Sの主要構成アミノ酸およびSH基を持つシステインをTIに添加して耐熱性を試験したところ,システインを添加した場合のみ11S添加と同様に著しい活性の低下を示し,他のアミノ酸添加では全く影響が認められなかった.このため11S添加によるTI耐熱性の低下は, 11S分子中のSH基が関与していることが示唆された. <BR>(3) 次にシステインおよび11S分子中のSH基をPCMBで修飾し, TIに添加して耐熱性試験を行ったところ,無添加と同様の耐熱性を示し, TIの耐熱性に11S分子中のSH基が関与していることが明らかとなった. <BR>(4) DEAE-celluloseによりTIを分画し,得られた5種の精製TIについて, 11S添加による影響を比較検討したところ,いずれのTIにおいても11S添加により耐熱性の低下が認められたが, TIの種類によってその失活率は異なり, 11Sの影響の程度に差のあることが認められた. <BR>(5) 11S分子表面および内部のSH基の反応性を比較検討するため, N-ethylmaleimide (NEM)により20℃および50℃で11S中のSH基を修飾し,これをTIに添加して耐熱性への影響を試験したところ,表面および分子内部のSH基はそれぞれ同様にTIの耐熱性に影響をおよぼしていた."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282681383663361","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254762499"}],"foaf:name":[{"@language":"en","@value":"TANAHASHI Katsumichi"},{"@language":"ja","@value":"棚橋 勝道"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204429151745","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000004407460"},{"@type":"NRID","@value":"9000000267957"}],"foaf:name":[{"@language":"en","@value":"TAKANO Katsumi"},{"@language":"ja","@value":"高野 克己"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Agricultural Chemistry, Tokyo University ofAgriculture"},{"@language":"ja","@value":"東京農業大学農芸化学科"}]},{"@id":"https://cir.nii.ac.jp/crid/1030003658975655936","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"00109547"},{"@type":"NRID","@value":"1000000109547"},{"@type":"NRID","@value":"9000004414778"},{"@type":"NRID","@value":"9000002763636"},{"@type":"NRID","@value":"9000016501136"},{"@type":"NRID","@value":"9000008423072"},{"@type":"NRID","@value":"9000020807067"},{"@type":"NRID","@value":"9000020810033"},{"@type":"NRID","@value":"9000254764202"},{"@type":"NRID","@value":"9000254762501"},{"@type":"NRID","@value":"9000254762496"},{"@type":"NRID","@value":"9000254758876"},{"@type":"NRID","@value":"9000009269420"},{"@type":"NRID","@value":"9000254274637"},{"@type":"NRID","@value":"9000010310075"},{"@type":"NRID","@value":"9000254760488"},{"@type":"NRID","@value":"9000021209964"},{"@type":"NRID","@value":"9000254759050"},{"@type":"NRID","@value":"9000254760545"},{"@type":"NRID","@value":"9000256723080"},{"@type":"NRID","@value":"9000254274535"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0027171"}],"foaf:name":[{"@language":"en","@value":"MATSUMOTO Shinji"},{"@language":"ja","@value":"松本 信二"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"東京農業大学農芸化学科"},{"@language":"en","@value":"Department of Agricultural Chemistry, Tokyo University ofAgriculture"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282681383663364","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254762502"}],"foaf:name":[{"@language":"en","@value":"OBARA Tetsujiro"},{"@language":"ja","@value":"小原 哲二郎"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Agricultural Chemistry, Tokyo University ofAgriculture"},{"@language":"ja","@value":"東京農業大学農芸化学科"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001206360609666","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254761647"}],"foaf:name":[{"@language":"en","@value":"KAMOI Ikuzo"},{"@language":"ja","@value":"鴨居 郁三"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Agricultural Chemistry, Tokyo University ofAgriculture"},{"@language":"ja","@value":"東京農業大学農芸化学科"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00290394"},{"@type":"NDL_BIB_ID","@value":"000000018560"},{"@type":"ISSN","@value":"00290394"},{"@type":"LISSN","@value":"00290394"},{"@type":"NCID","@value":"AN00192587"}],"prism:publicationName":[{"@language":"en","@value":"NIPPON SHOKUHIN KOGYO GAKKAISHI"},{"@language":"ja","@value":"日本食品工業学会誌"},{"@language":"en","@value":"JOURNAL OF FOOD SCIENCE AND TECHNOLOGY"},{"@language":"ja","@value":"日食工誌"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"社団法人 日本食品科学工学会"}],"prism:publicationDate":"1988","prism:volume":"35","prism:number":"8","prism:startingPage":"534","prism:endingPage":"540"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"http://id.ndl.go.jp/bib/3196339"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I3196339"}],"availableAt":"1988","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1520853834669553664","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"でんぷん工場排水のトリプシンインヒビター(TI)活性がメタン発酵処理に与える影響およびTI活性制御方法"},{"@language":"ja-Kana","@value":"デンプン コウジョウ ハイスイ ノ トリプシン インヒビター TI カッセイ ガ メタン ハッコウ ショリ ニ アタエル エイキョウ オヨビ TI カッセイ セイギョ ホウホウ"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0022138331"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I3196339"},{"@type":"CROSSREF","@value":"10.3136/nskkk1962.35.8_534"},{"@type":"CIA","@value":"130003967590"},{"@type":"OPENAIRE","@value":"doi_dedup___::ca28e2a29c29c9b6dd319aff704d4bfe"}]}