{"created":"2023-06-20T13:44:22.640851+00:00","id":2360,"links":{},"metadata":{"_buckets":{"deposit":"712cf114-f987-4a2e-8319-7e5fb1207c3a"},"_deposit":{"created_by":2,"id":"2360","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"2360"},"status":"published"},"_oai":{"id":"oai:fut.repo.nii.ac.jp:00002360","sets":["1"]},"author_link":["17217","17215","17218","17216"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-10-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"50","bibliographicPageEnd":"133","bibliographicPageStart":"130","bibliographic_titles":[{"bibliographic_title":"福井工業大学研究紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Squash is one of the plants in which glutamate decarboxylase (GAD:EC 4.1.1.15) activity is very strong. GAD is an enzyme that synthesizesγ-aminobutyric acid (GABA) from glutamic acid. In this research, squash GAD was quantified by GABA and the GAD activity was the strongest in the peel. Furthermore, more than 260 mg of GABA were synthesized in 100 g of squash peel under optimum conditions in which the pH and temperature were 6.2 and 60℃, respectively.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"福井工業大学"}]},"item_10002_relation_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"TF10133412","subitem_relation_type_select":"NCID"}}]},"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":"大能, 俊久"}],"nameIdentifiers":[{"nameIdentifier":"17215","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"南中, 麻希"}],"nameIdentifiers":[{"nameIdentifier":"17216","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Toshihisa, Ohno","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"17217","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Maki, Minaminaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"17218","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":"2023-05-12"}],"displaytype":"detail","filename":"130-133.pdf","filesize":[{"value":"3.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"130-133.pdf","url":"https://fut.repo.nii.ac.jp/record/2360/files/130-133.pdf"},"version_id":"9afb69e2-49c1-4adc-b26e-f38a32053348"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Squash, γ-Aminobutyric Acid, Glutamate Decarboxylase, Optimum pH, Optimum Temperature","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":"カボチャを使用したγ-アミノ酪酸の生成","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カボチャを使用したγ-アミノ酪酸の生成"},{"subitem_title":"Generation of γ-Aminobutyric Acid in squash","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["1"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-19"},"publish_date":"2021-03-19","publish_status":"0","recid":"2360","relation_version_is_last":true,"title":["カボチャを使用したγ-アミノ酪酸の生成"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-06-20T13:58:44.448312+00:00"}