{"created":"2023-05-15T11:41:30.702270+00:00","id":279,"links":{},"metadata":{"_buckets":{"deposit":"747d1387-095c-4638-aa3d-81f0ee39eef4"},"_deposit":{"created_by":10,"id":"279","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"279"},"status":"published"},"_oai":{"id":"oai:myu.repo.nii.ac.jp:00000279","sets":["14","14:33","14:33:34"]},"author_link":["865","778","867"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"20","bibliographicPageStart":"13","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"宮城大学食産業学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Miyagi University School of Food, Agricultural and Environmental Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"牛乳ホエータンパク質であるβ-ラクトグロブリン溶液を加熱後，連続的に室温あるいは氷中にて冷却した。タンパク質変性度の指標として用いられる表面SH基量と表面疎水性度は氷中で急速に冷却した方が室温で緩慢に冷却した場合よりも高い値を示し，加熱直後の状態をより保っていた。SDS-PAGEとゲルろ過HPLCで会合体の形成について分析したところ，加熱によって生じる会合体の生成量には冷却速度の影響は見られなかった。そこで，CDを用いてタンパク質の高次構造変化について検討した。その結果，加熱によって近紫外領域の特徴的なシグナルはほぼ消失し，三次構造の一部は失われたものと考えられた。加熱溶液を緩慢に冷却すると再びシグナルが検出され，リホールディングが起こっているものと考えられた。一方，急速に冷却したタンパク質ではシグナルが観察されず，加熱変性によって三次構造の失われた状態が保たれているものと考えられた。以上の結果よりβ-ラクトグロブリンを加熱後，冷却する際の速度は会合体形成よりはむしろリホールディングに対して大きく影響しているものと推測された。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15085/00000268","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮城大学食産業学部","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"120005321812","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12172756","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-6589","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"下山田, 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denaturation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooling rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"circular dichroism spectroscopy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"refolding","subitem_subject_language":"en","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":"β-ラクトグロブリンの加熱変性挙動の解析--リホールディングと会合体形成に及ぼす冷却速度の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"β-ラクトグロブリンの加熱変性挙動の解析--リホールディングと会合体形成に及ぼす冷却速度の影響","subitem_title_language":"ja"},{"subitem_title":"Characterization of heat denatured β-lactoglobulin: impact of cooling rate on refolding and 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