{"created":"2023-05-15T15:16:00.518693+00:00","id":1752,"links":{},"metadata":{"_buckets":{"deposit":"a1c6c0bc-78d3-4c1b-a5b5-7a00167950d6"},"_deposit":{"created_by":3,"id":"1752","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1752"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00001752","sets":["74:75:79"]},"author_link":["104","4038","4039","4037"],"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":"Effects of difference in storage methods on the pectin composition and free sulfhydryl group of protein of adzuki beans, soybeans, kidney beans and buckwheat"}]},"item_5_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-11","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"24","bibliographicPageStart":"15","bibliographicVolumeNumber":"35","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":"自然冷熱エネルギーを利用した凍土利用貯蔵（7.1 ±3.4℃），冷凍貯蔵（-18.9±1.6℃）及び25℃恒温貯蔵（24.9±0.1℃）の三つの貯蔵方法の違いが豆類・蕎麦のペクチンとタンパク質に及ぼす影響について明らかにすることを目的とした。ペクチン組成の割合やタンパク質中の遊離SH 基量は食品素材の成分変性の指標となる因子である。大袖振大豆，大正金時，エリモショウズ，ヤブキタ蕎麦種実を貯蔵材料に用い，ジッパー付きポリエチレン製密封袋（270×280mm，厚さ0.07mm）及び紙袋に入れて2010年3月から15ヶ月間貯蔵したところ，いずれの貯蔵条件及び包装形態においても，貯蔵が長くなるに従い，タンパク質中の遊離SH基量が減少した。特に，紙袋で貯蔵した試料のタンパク質中の遊離 SH基量の低下が顕著であった。密封袋において，凍土利用貯蔵及び冷凍貯蔵した豆類・蕎麦のペクチン量の変化はほとんど見られなかったが，25℃恒温貯蔵した試料の可溶性ペクチン量は有意に減少し，不溶性ペクチン量の増加傾向が認められた。また，貯蔵した小豆及び金時豆の浸漬液電気伝導率及び煮豆の硬さと不溶性ペクチン量との間には正の相関が見られ，豆からの餡収率と水溶性ペクチン量及びタンパク質中の遊離SH基量との間にも正の相関が認められた。豆類・蕎麦を簡易な密封包装をして自然冷熱を利用した凍土利用貯蔵することで，Hard-to-cook現象に影響する不溶性ペクチンの生成及びタンパク質成分の劣化が抑制できる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":"呉, 珊"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"豊, 碩"}],"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":"35,15-24,2014.pdf","filesize":[{"value":"4.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"35,15-24,2014.pdf","url":"https://obihiro.repo.nii.ac.jp/record/1752/files/35,15-24,2014.pdf"},"version_id":"0825ce45-7057-41ff-8dda-01ea97550fd5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"豆類","subitem_subject_scheme":"Other"},{"subitem_subject":"蕎麦","subitem_subject_scheme":"Other"},{"subitem_subject":"SH 基","subitem_subject_scheme":"Other"},{"subitem_subject":"ペクチン","subitem_subject_scheme":"Other"},{"subitem_subject":"密封袋による凍土利用貯蔵","subitem_subject_scheme":"Other"},{"subitem_subject":"beans","subitem_subject_scheme":"Other"},{"subitem_subject":"buckwheat","subitem_subject_scheme":"Other"},{"subitem_subject":"sulfhydryl group of protein,","subitem_subject_scheme":"Other"},{"subitem_subject":"pectin composition","subitem_subject_scheme":"Other"},{"subitem_subject":"frozen soil storage using sealed polyethylene bags","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":"貯蔵方法の違いが小豆，大豆，金時豆及び蕎麦に含まれるタンパク質の遊離SH基量やペクチン組成に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"貯蔵方法の違いが小豆，大豆，金時豆及び蕎麦に含まれるタンパク質の遊離SH基量やペクチン組成に及ぼす影響"}]},"item_type_id":"5","owner":"3","path":["79"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-02-03"},"publish_date":"2015-02-03","publish_status":"0","recid":"1752","relation_version_is_last":true,"title":["貯蔵方法の違いが小豆，大豆，金時豆及び蕎麦に含まれるタンパク質の遊離SH基量やペクチン組成に及ぼす影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-12-07T05:08:58.483223+00:00"}