{"created":"2023-05-15T15:18:25.213665+00:00","id":4783,"links":{},"metadata":{"_buckets":{"deposit":"970c890c-127d-4229-8f35-0083a84d36b9"},"_deposit":{"created_by":12,"id":"4783","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"4783"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00004783","sets":["74:75:328"]},"author_link":["104","6691","6690"],"control_number":"4783","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 of steamed soybeans produced by the vacuum impregnation method","subitem_alternative_title_language":"en"}]},"item_5_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-11","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"39","bibliographicPageStart":"30","bibliographicVolumeNumber":"42","bibliographic_titles":[{"bibliographic_title":"帯広畜産大学学術研究報告","bibliographic_titleLang":"ja"}]}]},"item_5_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"大豆と小豆の割合を変えた混合豆に一定量の浸漬液を加えて真空含侵をおこない製造した蒸し大豆のDPPHラジカル消去活性は、大気圧含侵のみが異なる蒸し大豆のそれに比べ高い値を示した。例えば、大豆（12 g）と小豆（48 g）を混合して240 mlの浸漬液で真空含侵して製造した蒸し大豆のDPPHラジカル消去活性は、同様の割合で混合して大気圧含侵して製造した蒸し大豆のそれよりも約1.2倍高く、プロシアニジン量も約1.1倍高い値を示した。さらに小豆の混合割合が異なる場合を比較すると、小豆の混合割合に依存して、蒸し大豆のDPPHラジカル消去活性は増大した。\n　また、小豆煮汁を添加して真空含侵して製造した蒸し大豆のDPPHラジカル消去活性は、小豆煮汁の添加量に依存して増大した。今回行った実験の中では、大豆30 gにポリフェノール量150 mgの小豆煮汁を添加した浸漬液120mlを用いて真空含浸法で製造した蒸し大豆のDPPHラジカル消去活性が最大値（約4.84μmol Trolox eq./g）を示した。この値は、小豆煮汁無添加の大気圧含侵で作成した蒸し大豆（コントロール）のそれに比べて、約4.1倍高い値であった。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"The DPPH radical scavenging activity of steamed soybeans, produced by vacuum impregnation of mixed soybeans with different proportions of soybeans and Adzuki beans with a certain amount of soaking solution, was higher than that of steamed soybeans with only different parts of atmospheric pressure impregnation. For example, the DPPH radical scavenging activity of steamed soybeans made by mixing soybeans (12 g) and Adzuki beans (48 g) and vacuum impregnating them with 240 ml of soaking solution was about 1.2 times higher than that of steamed soybeans made by mixing them in the same proportion and impregnating them under atmospheric pressure, and the procyanidin content was also about 1.1 times higher. Furthermore, when comparing different proportions of Adzuki beans in the mixture, it was also found that the increase of the DPPH radical scavenging activity of steamed soybeans was dependent on the proportion of Adzuki beans in the mixture.\nIncrease of the DPPH radical scavenging activity of steamed soybeans produced by vacuum impregnation with the addition of Adzuki bean cooking water was dependent on the amount of Adzuki bean cooking water added. Among the experiments conducted in this study, the DPPH radical scavenging activity of steamed soybeans produced by the vacuum impregnation method using 120 ml of soaking solution with 30 g of soybeans and 150 mg of Adzuki bean cooking water with polyphenol content showed the maximum value (about 4.84 μmol Trolox eq./g). This value was about 4.1 times higher than that of steamed soybeans made by atmospheric pressure impregnation without Adzuki bean cooking water (control).","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_5_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24556/00004764","subitem_identifier_reg_type":"JaLC"}]},"item_5_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"帯広畜産大学","subitem_publisher_language":"ja"}]},"item_5_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"帯広畜産大学","subitem_rights_language":"ja"}]},"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":"PISSN"}]},"item_5_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498","subitem_subject_language":"ja","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":"菊地, 達矢","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村中, 優貴","creatorNameLang":"ja"}],"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":"2022-05-30"}],"displaytype":"detail","filename":"04 42 菊地 村中 小嶋.pdf","filesize":[{"value":"743.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"fulltext","url":"https://obihiro.repo.nii.ac.jp/record/4783/files/04 42 菊地 村中 小嶋.pdf"},"version_id":"4852eb93-9463-4f18-ae9f-1a6e5beeddee"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"小豆煮汁、加工大豆、ポリフェノール、プロシアニジン、機能性","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Adzuki beans cooking water, processed soybeans, polyphenols, procyanidin, functional properties","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":"真空含侵法により製造した蒸し大豆の抗酸化活性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"真空含侵法により製造した蒸し大豆の抗酸化活性","subitem_title_language":"ja"}]},"item_type_id":"5","owner":"12","path":["328"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-02-28"},"publish_date":"2022-02-28","publish_status":"0","recid":"4783","relation_version_is_last":true,"title":["真空含侵法により製造した蒸し大豆の抗酸化活性"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-12-07T05:09:01.399620+00:00"}