{"created":"2023-07-25T08:13:54.477282+00:00","id":14820,"links":{},"metadata":{"_buckets":{"deposit":"7b4fff32-80ae-4d33-8f44-9394cc123864"},"_deposit":{"created_by":18,"id":"14820","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"14820"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00014820","sets":["228:262:4835"]},"author_link":["5091","5095","5096","5089","5090","5097"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"甲殻類外骨格のタンパク質を構成するアミノ酸組成"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1973-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"37","bibliographicPageStart":"33","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要"},{"bibliographic_title":"Memoirs of Faculty of Fisheries Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1973-12-25"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The constituents of the amino acids composed of the protein in the exoskeletons of the crustacea,\nthe prawn, Peneaus japonicus, the crab, Portuuns trituberculatus, and the lobster, Panulirus japonicus were\nanalyzed quantitatively. Asparatic acid, glutamic acid, alanine, glycine were in general featured by\nrelatively high contents and the contents of proline, valine, and serine were also high, but the contents of\nthe basic amino acids were low. The constituents of the amino acids composed of the protein in the\nexoskeletons of the crustacea were similar to those of amino acid patterns of elastin.\nThe compositions of the amino acids in the three parts of the exoskeletons of the crustacea : The\namino acids in the carapaces, abdomens and pleopods, and telsons of the exoskeletons, were also\nanalyzed, and compared each other. In the hard carapaces the contents of asparatic acid, glutamic acid\nand proline were high, in the soft parts of the abdomens and telsons the contents of glycine and the\nbasic amino acids were also relatively high.","subitem_description_type":"Other"}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"鮫島, 宗雄"}]},{"nameIdentifiers":[{}],"names":[{"name":"片山, 輝久"}]},{"nameIdentifiers":[{}],"names":[{"name":"弟子丸, 修"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453-087X","subitem_source_identifier_type":"ISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"663","subitem_subject_scheme":"NDC"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"item_7_text_44":{"attribute_name":"備考","attribute_value_mlt":[{"subitem_text_value":"旧URI: http://hdl.handle.net/10232/13425, http://hdl.handle.net/10232/00000760"}]},"item_7_version_type_14":{"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":"SAMESHIMA, Muneo"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KATAYAMA, Teruhisa"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"DESHIMARU, Osamu"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-06-28"}],"displaytype":"detail","filename":"AN00040498_v22-1_p33-37.pdf","filesize":[{"value":"563.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v22-1_p33-37","url":"https://ir.kagoshima-u.ac.jp/record/14820/files/AN00040498_v22-1_p33-37.pdf"},"version_id":"fd5eea2a-fef2-4dd4-a7ee-29b112f7a828"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Constituents of the Amino Acids Composed of the Protein in the Exoskeletons of the Crustacea.","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Constituents of the Amino Acids Composed of the Protein in the Exoskeletons of the Crustacea."}]},"item_type_id":"7","owner":"18","path":["40","4835"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-06-28"},"publish_date":"2019-06-28","publish_status":"0","recid":"14820","relation_version_is_last":true,"title":["Constituents of the Amino Acids Composed of the Protein in the Exoskeletons of the Crustacea."],"weko_creator_id":"18","weko_shared_id":18},"updated":"2024-01-30T05:45:57.482279+00:00"}