{"created":"2023-05-15T15:15:06.171952+00:00","id":617,"links":{},"metadata":{"_buckets":{"deposit":"63603ad6-39ec-4db9-b60c-9b2c68bbb0cd"},"_deposit":{"created_by":12,"id":"617","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"617"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000617","sets":["5"]},"author_link":["306","65","1354","101","47"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Physicochemical Properties of Acetylated Fractionated Potato Starches","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"234","bibliographicPageStart":"229","bibliographicVolumeNumber":"56","bibliographic_titles":[{"bibliographic_title":"Journal of Applied Glycoscience","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"無水酢酸を用いた酢酸化分級馬鈴薯澱粉の物理化学特性を調べた．1)無水酢酸添加量の増加にしたがい，酢酸化分級馬鈴薯澱粉の物理化学特性は次のように変化した．（1)アセチル基含量が増加した．（2)蒸留水中のRVA特性値（糊化開始温度，最高粘度およびブレークダウン)，DSC特性値（糊化開始温度，糊化最高温度，糊化終了温度および糊化エンタルピー)が低下し，溶解度，膨潤度が増加した．（3)蒸留水中で調製した澱粉糊液の動的粘弾性（貯蔵弾性率および損失弾性率)が減少し，周波数依存性が認められた．各ずり速度における澱粉糊液のずり応力は低下し，チキソトロピー性が小さくなった．（4)0.1 M食塩水中で調製した4%澱粉糊液の離水率は，著しく減少した．2)酢酸化分級馬鈴薯澱粉間（大，中および小粒子)の物理化学特性には次のような差異が認められた．（1)小粒子のアセチル基含量は，中粒子および大粒子よりも高かった．（2)蒸留水中で測定したRVA最高粘度の低下は，粒径の減少にともなって大きくなった．また，蒸留水中における溶解度および膨潤度は，粒径が大きいほど高かった．（3)0.1 M食塩水中では，小粒子および中粒子の，澱粉糊液のRVA最高粘度が無水酢酸添加量の増加にともなって高くなり，その粘度の増加程度は粒径が小さいほど大きかった．（4)蒸留水中では，溶解度および膨潤度は，粒径が大きいほど高かった．0.1 M食塩水中では，粒径が大きいほど，溶解度が低くなり，膨潤度は高くなった．3)0.1 M食塩水の影響に関して，RVA最高粘度，溶解度・膨潤度が，蒸留水中に比べ，顕著に低下した．","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Physicochemical properties of acetylated fractionated potato starches prepared using acetic anhydride  were investigated. 1) As levels of acetic anhydride increased physicochemical properties of acetylated fractionated potato starches changed as follows:（1) Content of acetyl group increased. （2) In distilled water  RVA（ Rapid Visco Analyser) characteristics parameters （pasting temperature peak viscosity and breakdown) and DSC （differential scannning calorimetry) characteristic parameters （onset peak and conclusion temperatures of gelatimization and enthalpy change of gelatinization) decreased but solubility and swelling power increascd. （3) Viscoelastic parameters （storage modulus and loss modulus) of starch pastes prepared in distilled water decreased and their frequency-dependences were observed. Shear stresses of starch pastes at each shear rate decreased and the extent of thixotropy decreased. （4) Syneresis of 4% starch pastes prepared in 0.1M NaCl solution decreased. 2) The following differences in physicochemical properties were found among acetylated fractionated potato starches （large middle and small granules). （1) Acetyl group contents of small granule starches were higher than those of middle and large granule starchcs. （2) Extent of decrease in RVA peak viscosity measured in distilled water increased with decrease in the starch granule size. Solubility and swcelling power in distilled water increased with increase in the starch granule size. （3) In 0.1M NaCl solution  RVA peak viscosity of starch pastes of small and middle granules increased with the increase in levels of acetic anhydride and the extent of increase in the viscosity was markedly large for the small granule. （4) Solubility and swellingã  power in distilled water increased with the increase in the starch granule size. In 0.1M NaCl solution with the increase in the starch granule size solubility increased but the swelling power decreased. 3) Concerning thc effect of 0.1M NaCl solution on physicochemical properties of acetylated fractionated potato starches RVA peak viscosity solubility and swelling power decreased greatly compared with those in distilled water.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本応用糖質科学会","subitem_publisher_language":"ja"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.5458/jag.56.229","subitem_relation_type_select":"DOI"}}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本応用糖質科学会","subitem_rights_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11809133","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13447882","subitem_source_identifier_type":"PISSN"}]},"item_2_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":"安田, 久美","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Ishibashi, Ken'ichi","creatorNameLang":"en"},{"creatorName":"石橋, 憲一","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Hironaka, Kazunori","creatorNameLang":"en"},{"creatorName":"弘中, 和憲","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Koaze, Hiroshi","creatorNameLang":"en"},{"creatorName":"小疇, 浩","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"山本, 和夫","creatorNameLang":"ja"}],"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":"physiochemical.pdf","filesize":[{"value":"361.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"physiochemical.pdf","url":"https://obihiro.repo.nii.ac.jp/record/617/files/physiochemical.pdf"},"version_id":"d6b3654d-63fb-4f68-8618-8c4386ab6936"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"acetylated fractionated potato starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"physicochemical property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"granule size","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"酢酸化分級馬鈴薯澱粉の物理化学特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酢酸化分級馬鈴薯澱粉の物理化学特性","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-01-07"},"publish_date":"2011-01-07","publish_status":"0","recid":"617","relation_version_is_last":true,"title":["酢酸化分級馬鈴薯澱粉の物理化学特性"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:10:23.803113+00:00"}