{"created":"2024-01-10T06:14:23.062608+00:00","id":2000172,"links":{},"metadata":{"_buckets":{"deposit":"d8da9f5a-8520-44ce-a85b-ae24e020abca"},"_deposit":{"created_by":128,"id":"2000172","owners":[128],"pid":{"revision_id":0,"type":"depid","value":"2000172"},"status":"published"},"_oai":{"id":"oai:kumadai.repo.nii.ac.jp:02000172","sets":["399:562","585:620:1703568889627"]},"author_link":[],"item_15_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-12-18","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"286","bibliographicPageStart":"283","bibliographicVolumeNumber":"72","bibliographic_titles":[{"bibliographic_title":"熊本大学教育学部紀要","bibliographic_titleLang":"ja"}]}]},"item_15_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Since natural high polymer such as proteins are important substances as nutrients, it might be useful as a teaching material for increase student’s interest. In the present study, to develop the teaching materials on proteolysis, degradation of gelatin by proteolytic enzymes contained in various food was compared. The gelatin concentration suitable for the experiment and several foods which are efficiently degraded by proteolytic enzymes were also examined.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_15_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"熊本大学教育学部","subitem_publisher_language":"ja"}]},"item_15_relation_61":{"attribute_name":"関連","attribute_value_mlt":[{"subitem_relation_type":"hasPart","subitem_relation_type_id":{"subitem_relation_type_id_text":"http://hdl.handle.net/2298/41524","subitem_relation_type_select":"URI"}}]},"item_15_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-1871","subitem_source_identifier_type":"PISSN"}]},"item_15_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12653153","subitem_source_identifier_type":"NCID"}]},"item_15_text_78":{"attribute_name":"コメント","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"1は 熊本大学教育学部紀要第67号に掲載されています。関連（41524）を参照。"}]},"item_15_version_type_19":{"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":"島田, 秀昭","creatorNameLang":"ja"},{"creatorName":"シマダ, ヒデアキ","creatorNameLang":"ja-Kana"},{"creatorName":"Hideaki, Shimada","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"小原, 悠太郎","creatorNameLang":"ja"},{"creatorName":"オバラ, ユウタロウ","creatorNameLang":"ja-Kana"},{"creatorName":"Yutaro, Obara","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-01-10"}],"displaytype":"detail","filename":"KKK0072_283-286.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KKK0072_283-286.pdf","url":"https://kumadai.repo.nii.ac.jp/record/2000172/files/KKK0072_283-286.pdf"},"version_id":"c1cc20bc-9ba7-4d2c-aa06-acb0dbad031f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"protein","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"digestion","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fruit","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"teaching material","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":"各種食品を用いたタンパク質分解に関する教材研究（第2報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"各種食品を用いたタンパク質分解に関する教材研究（第2報）","subitem_title_language":"ja"},{"subitem_title":"カクシュ ショクヒン オ モチイタ タンパクシツ ブンカイ ニ カンスル キョウザイ ケンキュウ ダイ2ホウ","subitem_title_language":"ja-Kana"},{"subitem_title":"Developing materials for teaching the digestion of protein (Ⅱ)","subitem_title_language":"en"}]},"item_type_id":"15","owner":"128","path":["562","1703568889627"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-01-10"},"publish_date":"2024-01-10","publish_status":"0","recid":"2000172","relation_version_is_last":true,"title":["各種食品を用いたタンパク質分解に関する教材研究（第2報）"],"weko_creator_id":"128","weko_shared_id":-1},"updated":"2026-01-15T00:14:56.151121+00:00"}