{"created":"2023-06-20T15:27:39.825477+00:00","id":4384,"links":{},"metadata":{"_buckets":{"deposit":"a8d3c587-52f0-4eb8-b853-36e0bb3008ec"},"_deposit":{"created_by":14,"id":"4384","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4384"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00004384","sets":["239:240"]},"author_link":["16872"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"68","bibliographicPageEnd":"17","bibliographicPageStart":"11","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of Nagoya Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"卵白フラボプロテインは，卵白中に含まれるリボフラビン（ビタミンB２）結合タンパク質で，\n卵白の黄色の原因となっているタンパク質である．大学教育課程における生化学実験の題材と\nして，卵白からの卵白フラボプロテインの簡易精製法について検討した．この方法では，セル\nロファインA-200の樹脂を用いて，pHの異なる２種類の溶出液を用いた一段階のカラムクロマ\nトグラフィーによりタンパク質の純度として95％の卵白フラボプロテイン溶液を収量78％で得\nることができた．この方法は短時間で実験を行うことができるので，生化学実験の題材として\n優れており，また，精製法の原理として等電点の前後でタンパク質の電荷が異なることを利用\nしていることから，タンパク質の高分子の性質を学ぶ上での教材としても利用価値が高い．","subitem_description_type":"Abstract"},{"subitem_description":"Ovoflavoprotein is a riboflavin （vitamin B2） -binding protein contained in egg white and is\nthe protein that causes the yellow color of egg white. As a subject of biochemical experiments in the university curriculum, a simple method for purifying ovoflavoprotein from egg white is\ndescribed. By this method, purified ovoflavoprotein solutions with a protein purity of 95％ was\nobtained with a yield of 78％ by one-step column chromatography（Cellulofine A-200 resin）\nusing two kinds of buffer solutions with different pHs. The method is suitable as a subject\nin the biochemical experiment course, because the experiment can be performed in a short\ntime. Furthermore, it is highly useful as a teaching material for learning the properties of a\nprotein as a macromolecule because the principle of the purification method is the difference\nin the charge of the protein in the solutions with pH higher or lower than the isoelectric point\nof the target protein.","subitem_description_type":"Abstract"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12942183","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2436-8830","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堀江, 信之"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-09-23"}],"displaytype":"detail","filename":"kiyo68_11-17.pdf","filesize":[{"value":"478.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo68_11-17","url":"https://nagoya-wu.repo.nii.ac.jp/record/4384/files/kiyo68_11-17.pdf"},"version_id":"d8d06ea7-3b83-4589-8e47-8f9d301a158d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"卵白フラボプロテイン","subitem_subject_scheme":"Other"},{"subitem_subject":"タンパク質精製","subitem_subject_scheme":"Other"},{"subitem_subject":"生化学実験","subitem_subject_scheme":"Other"},{"subitem_subject":"SDSポリアクリルアミ ド電気泳動","subitem_subject_scheme":"Other"},{"subitem_subject":"ovoflavoprotein","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"protein purification","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"biochemical experimental course","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"SDS polyacrylamide gel electrophoresis","subitem_subject_language":"en","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":"学生実験のための卵白フラボプロテインの簡易精製法の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学生実験のための卵白フラボプロテインの簡易精製法の検討"},{"subitem_title":"Simple Purification of Ovofravoprotein for an Experimental Biochemistry Course","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["240"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-23"},"publish_date":"2022-09-23","publish_status":"0","recid":"4384","relation_version_is_last":true,"title":["学生実験のための卵白フラボプロテインの簡易精製法の検討"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T15:45:00.481560+00:00"}