{"created":"2023-05-15T15:18:17.713263+00:00","id":4620,"links":{},"metadata":{"_buckets":{"deposit":"ddf15763-16d9-42f4-a1e3-a9b40c266618"},"_deposit":{"created_by":12,"id":"4620","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"4620"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00004620","sets":["74:75:321"]},"author_link":["104","4043","6161"],"control_number":"4620","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":"Antioxidant Activity and Melanoidin Content in Rice Miso Supplementary with Black Soybean and Kidney Bean for Long-term Fermentation"}]},"item_5_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"39","bibliographicPageStart":"34","bibliographicVolumeNumber":"40","bibliographic_titles":[{"bibliographic_title":"帯広畜産大学学術研究報告"}]}]},"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":"大豆と米麹の発酵食品である米味噌は、日本の伝統的な調味食品で、栄養機能性の高いことが知られている。これまでに黒大豆を添加して長期熟成した米味噌(RM-BS) 及び金時豆を添加して長期熟成した米味噌(RM-KB) は、普通の米味噌(RM) よりも、抗酸化活性とメラノイジン含量が高いことを明らかにした。その原因を探る目的で、ODS カラム分画物の解析を行った。36 ヵ月熟成したRM-BS 及びRM-KBの大きな分子サイズのメラノイジン量は仕込み直後のもの(0 ヵ月熟成) に比べて約250% 高く、小さな分子サイズのメラノイジン量は約40% 低かった。この結果は、RM-BSとRM-KB の抗酸化活性が長期間熟成により増加したのは、大きな分子サイズのメラノイジンが増加したことと関係があることを示唆している。","subitem_description_type":"Abstract"},{"subitem_description":"Rice miso is a traditional Japanese seasoning food which is fermented by soybean and rice-koji with high nutritional functionality. Rice miso supplementary with black soybean(RM-BS) and rice miso supplementary with kidney bean(RM-KB) have significantly higher antioxidant activity and melanoidins content than those of rice miso, and they are increased with prolong the fermentation period. In the present study, to investigate the reason of increasing antioxidant activity and melanoidin content, we analyzed the fractions after ODS column. To compared with rice miso of 0 Months fermented, the ratio of large molecular size of melanoidins contained in RM-BS-36M and RM-KB-36M were increased about 250%, and small molecular size of melanoidins were decreased to about 40%. Therefore, it is expected that antioxidant activity of RM-BS and RM-KB was related to large molecular size of melanoidins.","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_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498","subitem_subject_scheme":"NDC"}]},"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":"姜, 成宇"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"慈, 照紅"}],"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":"2020-01-23"}],"displaytype":"detail","filename":"04 40 jiang.pdf","filesize":[{"value":"419.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"fulltext","url":"https://obihiro.repo.nii.ac.jp/record/4620/files/04 40 jiang.pdf"},"version_id":"4a2c0031-ba1a-49cf-975d-f421771be6b7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"黒大豆","subitem_subject_scheme":"Other"},{"subitem_subject":"金時豆","subitem_subject_scheme":"Other"},{"subitem_subject":"メラノイジン","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化活性","subitem_subject_scheme":"Other"},{"subitem_subject":"rice miso","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"black soybean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"kidney bean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"melanoidins","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidant activity","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":"長期間熟成した黒大豆及び金時豆を添加した米味噌の抗酸化活性とメラノイジン","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"長期間熟成した黒大豆及び金時豆を添加した米味噌の抗酸化活性とメラノイジン","subitem_title_language":"ja"}]},"item_type_id":"5","owner":"12","path":["321"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-01-23"},"publish_date":"2020-01-23","publish_status":"0","recid":"4620","relation_version_is_last":true,"title":["長期間熟成した黒大豆及び金時豆を添加した米味噌の抗酸化活性とメラノイジン"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-12-07T05:08:59.730807+00:00"}