{"created":"2023-05-15T12:21:56.167184+00:00","id":32,"links":{},"metadata":{"_buckets":{"deposit":"22701f6c-2c95-4306-b10d-be15545ce1b2"},"_deposit":{"created_by":15,"id":"32","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"32"},"status":"published"},"_oai":{"id":"oai:osaka-aoyama.repo.nii.ac.jp:00000032","sets":["56:1","56:1:10"]},"author_link":["17"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"49","bibliographicPageStart":"45","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"大阪青山大学紀要"},{"bibliographic_title":"Journal of Osaka Aoyama University","bibliographic_titleLang":"en"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40019018215","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　Proteins from wheat flour were extracted with a chloroform-methanol mixture, 70% ethanol, 1% sodium dodecyl sulfate (SDS) and 1% SDS containing mercaptoethanol sequentially.. About 29% of the total amount of flour protein was extracted with the chloroform-methanol (2:1).mixture. The proteins in the extract were confirmed to be mainly gliadin by SDS-polyacrylamide gel electrophoresis. When freeze-dried gliadin was suspended in the chloroform-methanol mixture, about 63% of the gliadin was dissolved in this solvent. High hydrophobicity of gliadin suggests that this property may contribute to the bread-making properties of flour.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪青山大学『大阪青山大学紀要』編集委員会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12494683","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18833543","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"団野, 源一"},{"creatorName":"ダンノ, ゲンイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-02-26"}],"displaytype":"detail","filename":"JOAUvol3.45-49(OCR)s.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"JOAUvol3.45-49(OCR)s","url":"https://osaka-aoyama.repo.nii.ac.jp/record/32/files/JOAUvol3.45-49(OCR)s.pdf"},"version_id":"33727fcc-4529-4754-be8c-20fbc21dca9b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"グリアジン"},{"subitem_subject":"小麦タンパク質"},{"subitem_subject":"クロロホルム－メタノール混合溶媒"},{"subitem_subject":"gliadin","subitem_subject_language":"en"},{"subitem_subject":"wheat protein","subitem_subject_language":"en"},{"subitem_subject":"chloroform-methanol","subitem_subject_language":"en"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"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":"クロロホルム-メタノール混合溶媒に溶解する小麦グリアジンの性質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"クロロホルム-メタノール混合溶媒に溶解する小麦グリアジンの性質"},{"subitem_title":"Properties of gliadin in chloroform-methanol extracts of wheat flour","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["1","10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-02-26"},"publish_date":"2013-02-26","publish_status":"0","recid":"32","relation_version_is_last":true,"title":["クロロホルム-メタノール混合溶媒に溶解する小麦グリアジンの性質"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:16:51.647175+00:00"}