{"created":"2023-05-15T15:16:00.158443+00:00","id":1744,"links":{},"metadata":{"_buckets":{"deposit":"1c87275a-bdde-4202-baa5-31e7f9a82689"},"_deposit":{"created_by":3,"id":"1744","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1744"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00001744","sets":["74:75:78"]},"author_link":["104","4028","4029","4030"],"item_5_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of long-term storage conditions on the cooking characteristics of adzuki and red kidney beans　─ Lipids and Phytic acids ─"}]},"item_5_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"21","bibliographicVolumeNumber":"36","bibliographic_titles":[{"bibliographic_title":"帯広畜産大学学術研究報告"},{"bibliographic_title":"Research bulletin of Obihiro University","bibliographic_titleLang":"en"}]}]},"item_5_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"温度24.9 ± 0.1℃で湿度35.5 ± 17.1%RH（室温A）および同温度で58.1% ± 1.6RH（室温B）の条件により15 ヶ月間貯蔵した小豆および金時豆はタンパク質の変性およびペクチンの可溶化の抑制が起きていることおよび煮豆の煮熟性の低下が認められることを明らかした（呉ら 2014）。今回は脂質とフィチン酸に注目して，煮熟性の低下との関連性について解析を行った。貯蔵した小豆に含まれる脂質の過酸化分解生成物（マロンジアルデヒド，MDA）量は81.9nmol/g seed（室温A）および71.7nmol/g seed（室温B），金時豆のそれは115.9nmol/g seed（室温A）および111.4nmol/g seed（室温B）であった。この値は，通年温度7.1℃± 3.4℃で湿度84.8 ± 4.4%RH（低温C）および同温度で湿度55.1% ± 4.9%RH（低温D）の貯蔵，通年温度 18.9 ± 1.6℃と湿度41.3% ± 5.9%RH（凍結E）および同温度で湿度51.5 ± 6.9%RH（凍結F）で貯蔵したそれぞれの豆に含まれるMDA 量に比べ顕著に高い値を示した。15 ヶ月間貯蔵した小豆の煮豆の硬さとMDA 量との間には高い正の相関関係がみとめられた（室温A：r=0.69，室温B： r=0.84）。また，金時豆のそれらにも高い正の相関関係が認められた（室温A：r=0.89，室温B：r=0.89）。これらの結果は，小豆および金時豆の煮豆の硬さとタンパク質の遊離SH 基量との間の相関係数よりも高い値を示していた。また，いずれの貯蔵条件においてもフィチン酸の経時変動は殆ど認められなかった。これらのことから，室温A および室温B の条件で貯蔵した小豆および金時豆の煮熟性の低下は，主に脂質の過酸化に起因する可能性の高いことを明らかにした。","subitem_description_type":"Abstract"}]},"item_5_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"帯広畜産大学"}]},"item_5_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"帯広畜産大学"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11877585","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13485261","subitem_source_identifier_type":"ISSN"}]},"item_5_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":"豊, 碩"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"呉, 珊"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"有富, 幸治"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Kojima, Michiyuki","creatorNameLang":"en"},{"creatorName":"小嶋, 道之","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"kojima36,21-28,2015.pdf","filesize":[{"value":"2.4 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