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  1. 070 農学部, 大学院農学研究科
  2. 0702 紀要 ・刊行物
  3. 07021 信州大学農学部紀要
  4. Vol. 18

ソバ(Fagopyrum esculentum MOENCH)のチアミンとその分解因子について

http://hdl.handle.net/10091/2363
http://hdl.handle.net/10091/2363
096b645a-5cef-4d42-92fd-b9c650f31c62
名前 / ファイル ライセンス アクション
Agriculture18-02-05.pdf Agriculture18-02-05.pdf (577.2 kB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2009-03-03
タイトル
言語 ja
タイトル ソバ(Fagopyrum esculentum MOENCH)のチアミンとその分解因子について
タイトル
言語 en
タイトル Studies on the Thiamine and its Decomposing Factor in Common Buckwheat (Fagotpyrum esculeutum MOENCH)
言語
言語 jpn
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
著者 飯島, 隆志

× 飯島, 隆志

WEKO 33881

飯島, 隆志

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水谷, 幸子

× 水谷, 幸子

WEKO 33882

水谷, 幸子

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黒沢, 辰一

× 黒沢, 辰一

WEKO 33883

黒沢, 辰一

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建石, 耕一

× 建石, 耕一

WEKO 33884

建石, 耕一

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出版者
出版者 信州大学農学部
引用
内容記述タイプ Other
内容記述 信州大学農学部紀要 18(2): 171-182(1981)
書誌情報 信州大学農学部紀要

巻 18, 号 2, p. 171-182, 発行日 1981-12-25
抄録
内容記述タイプ Abstract
内容記述 This report describes the quantitative and qualitative changes of thiamine content in the various organs of common buckwheat during their growth. Presence and several properties of thermostable thiamine decomposing factor are also described. Among the organs of common buckwheat, the highest level of thiamine was present in the leaves. In all organs, thiamine content increased up to 10 days after germination and then decreased gradually. The qualitative analysis of thiamine revealed that the content of free-type thiamine was higher than that of ester-type through all growth stages and in all organs as well. Thiaminase activity was not detected in the extract of common buckwheat under the condition of this experiment, while the thiamine-decomposing factor which was thermostable and dialyzable was detected in the extract of all parts of common buckwheat except its seed. This activity was higher at alkaline pH region and the significant activity was detected at temperatures above 60℃. Addition of Mn²⁺ stimulated the thiamine-decomposing activity considerably, while the activity was highly inhibited by EDTA and L-cysteine. This factor was stable in both alkaline and acidic solutions.
言語 en
資源タイプ(コンテンツの種類)
内容記述タイプ Other
内容記述 Article
ISSN
収録物識別子タイプ ISSN
収録物識別子 0583-0621
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN00121352
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
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