{"_buckets": {"deposit": "c4cbae85-1f79-4afa-ace5-ad2b4706dd6e"}, "_deposit": {"created_by": 4, "id": "57", "owners": [4], "pid": {"revision_id": 0, "type": "depid", "value": "57"}, "status": "published"}, "_oai": {"id": "oai:cygnus.repo.nii.ac.jp:00000057", "sets": ["21"]}, "author_link": ["205"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2014-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "70", "bibliographicPageEnd": "34", "bibliographicPageStart": "29", "bibliographic_titles": [{"bibliographic_title": "鳥取短期大学研究紀要", "bibliographic_titleLang": "ja"}, {"bibliographic_title": "MEMOIRS OF TOTTORI COLLEGE", "bibliographic_titleLang": "en"}]}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "ダイコンやヤマイモなどの野菜にはアミラーゼが含まれ，でんぷん分解作用があることはよく知られている．そこで伊豆半島で栽培される農産物（根菜類）を用いて地場農産品のでんぷん分解作用の研究を行った．すりおろした農産物をでんぷん溶液に添加し一定時間37℃で保温したのちに，ヨウ素でんぷん反応を利用してでんぷんの残存量を測定した．でんぷん分解作用はサツマイモ，白いも，タケノコイモ，及びつくねイモでみられたが，ヤーコンやアオダイコンではほとんど確認できなかった．以上から，いくつかの伊豆半島産農産物ででんぷん分解作用が確認できた．", "subitem_description_type": "Abstract"}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.24793/00000050", "subitem_identifier_reg_type": "JaLC"}]}, "item_10002_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "鳥取短期大学", "subitem_publisher_language": "ja"}]}, "item_10002_relation_12": {"attribute_name": "論文ID（NAID）", "attribute_value_mlt": [{"subitem_relation_type": "isIdenticalTo", "subitem_relation_type_id": {"subitem_relation_type_id_text": "40020303135", "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": "AA12033534", "subitem_source_identifier_type": "NCID"}]}, "item_10002_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1346-3365", "subitem_source_identifier_type": "PISSN"}]}, "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": "加古, 大也", "creatorNameLang": "ja"}, {"creatorName": "カコ, ヒロナリ", "creatorNameLang": "ja-Kana"}], "familyNames": [{"familyName": "KAKO, Hironari", "familyNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "205", "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": "2019-02-01"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "bulletin70_04.pdf", "filesize": [{"value": "392.8 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_11", "mimetype": "application/pdf", "size": 392800.0, "url": {"label": "伊豆半島産農産物のでんぷん分解作用に関する研究.pdf", "url": "https://cygnus.repo.nii.ac.jp/record/57/files/bulletin70_04.pdf"}, "version_id": "1c6cfd04-7631-4026-9d67-8c96a16cb182"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "ヨウ素でんぷん反応", "subitem_subject_scheme": "Other"}, {"subitem_subject": "でんぷん分解作用", "subitem_subject_scheme": "Other"}, {"subitem_subject": "アミラーゼ", "subitem_subject_scheme": "Other"}, {"subitem_subject": "伊豆", "subitem_subject_scheme": "Other"}, {"subitem_subject": "根菜", "subitem_subject_scheme": "Other"}]}, "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": "伊豆半島産農産物のでんぷん分解作用に関する研究", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "伊豆半島産農産物のでんぷん分解作用に関する研究", "subitem_title_language": "ja"}, {"subitem_title": "Amylolysis Effects of Agricultural Products Grown in Izu Peninsula", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "4", "path": ["21"], "permalink_uri": "https://doi.org/10.24793/00000050", "pubdate": {"attribute_name": "公開日", "attribute_value": "2019-02-01"}, "publish_date": "2019-02-01", "publish_status": "0", "recid": "57", "relation": {}, "relation_version_is_last": true, "title": ["伊豆半島産農産物のでんぷん分解作用に関する研究"], "weko_shared_id": -1}