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Aspergillus oryzae MIBA316糖質分解酵素の精製と性質
https://doi.org/10.14993/00000428
https://doi.org/10.14993/000004282135066b-16c1-4399-a5a8-17bab9eb4e7c
名前 / ファイル | ライセンス | アクション |
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P113-116.pdf (405.0 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2009-07-22 | |||||
タイトル | ||||||
タイトル | Aspergillus oryzae MIBA316糖質分解酵素の精製と性質 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Purification and properties of amylolytic enzyme from Aspergillus oryzae MIBA316 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.14993/00000428 | |||||
ID登録タイプ | JaLC | |||||
著者 |
仮屋, 麻紀子
× 仮屋, 麻紀子× 矢野, めぐむ× 瀧井, 幸男× Kariya, Makiko× Takii, Yukio |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Amylolytic enzyme was purified to electrophoretically homogeneous state from culture broth of Aspergillus oryzae MIBA316. This enzyme hydrolyzed preferentially amylopectin, starch and glycogen. Approaches to complete breakdown of starch to its components and their utilization in food processing were discussed. | |||||
書誌情報 |
武庫川女子大学紀要. 自然科学編 巻 50, p. 113-116, 発行日 2003-03-31 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0916-3123 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10187277 |