{"created":"2023-07-27T06:30:09.725977+00:00","id":15063,"links":{},"metadata":{"_buckets":{"deposit":"44dbce10-acf8-4e9e-85a4-73bccfb15e0d"},"_deposit":{"created_by":3,"id":"15063","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"15063"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00015063","sets":["1132:1133:1135"]},"author_link":["27099","35","66","27098"],"item_4_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-05-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"588","bibliographicPageStart":"583","bibliographicVolumeNumber":"27","bibliographic_titles":[{"bibliographic_title":"Biomedical Chromatography"}]}]},"item_4_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The quality of starch-containing foods may be significantly impaired by contamination with very small amounts of α-amylase, which can enzymatically hydrolyze the starch and cause viscosity loss. Thus, for quality control, it is necessary to have an analytical method that can measure low amylase activity. We developed a sensitive analytical method for measuring the activity of α-amylase (from Bacillus subtilis) in starch-containing foods. The method consists of six steps: (1) crude extraction of α-amylase by centrifugation and filtration; (2) α-amylase purification by desalting and anion-exchange chromatography; (3) reaction of the purified amylase with boron-dipyrromethene (BODIPY)-labeled substrate, which releases a fluorescent fragment upon digestion of the substrate, thus avoiding interference from starch derivatives in the sample; (4) stopping the reaction with acetonitrile; (5) reversed-phase solid-phase extraction of the fluorescent substrate to remove contaminating dye and impurities; and (6) separation and measurement of BODIPY fluorescence by HPLC. The proposed method could quantify α-amylase activities as low as 10mU/mL, which is enough to reduce the viscosity of starch-containing foods. © 2012 John Wiley & Sons, Ltd.","subitem_description_type":"Abstract"}]},"item_4_publisher_17":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Wiley-Blackwell"}]},"item_4_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1002/bmc.2831","subitem_relation_type_select":"DOI"}}]},"item_4_source_id_11":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA10681442","subitem_source_identifier_type":"NCID"}]},"item_4_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0269-3879","subitem_source_identifier_type":"ISSN"}]},"item_4_version_type_25":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Koyama, Kazuo"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hirao, Takashi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Toriba, Akira"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"Hayakawa, Kazuichi"}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-04"}],"displaytype":"detail","filename":"PH-PR-KOYAMA-K-583.pdf","filesize":[{"value":"291.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PH-PR-KOYAMA-K-583.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/15063/files/PH-PR-KOYAMA-K-583.pdf"},"version_id":"b2b3d75f-b4a8-4ad5-98b3-66074cc3d575"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"An analytical method for measuring α-amylase activity in starch-containing foods","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"An analytical method for measuring α-amylase activity in starch-containing foods"}]},"item_type_id":"4","owner":"3","path":["1135"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-10-04"},"publish_date":"2017-10-04","publish_status":"0","recid":"15063","relation_version_is_last":true,"title":["An analytical method for measuring α-amylase activity in starch-containing foods"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-07-28T00:38:59.924233+00:00"}