{"created":"2023-05-15T13:37:36.839467+00:00","id":1273,"links":{},"metadata":{"_buckets":{"deposit":"3b048970-4439-4664-af8d-ce2cacb1e65e"},"_deposit":{"created_by":12,"id":"1273","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1273"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001273","sets":["87:597:592:126:187"]},"author_link":["1420","2770","2063","1230","1915","2325","713","773"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"114","bibliographicPageStart":"101","bibliographicVolumeNumber":"111","bibliographic_titles":[{"bibliographic_title":"東北農業研究センター研究報告"},{"bibliographic_title":"Bulletin of TOHOKU Agricultural Research Center","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Domestic wheat flour is generally darker than imported flours, and wheat researchers would like to elucidate the cause of darkness in wheat. A high-throughput endosperm colorimetry system has been established to evaluate flour color without an effect of milling fraction. Using the system, we investigated whether the endosperm brightness (L^* value) was associated with the protein and iron contents. We found that as the endosperm L^* value rose, the protein and iron contents declined. However, among samples with similar protein contents, there was no correlation between endosperm L^* value and iron content. Therefore, we conclude that iron content is not a main cause of endosperm darkness. It is possible that the reported relationship between flour darkness and its iron content is caused by bran included in the flour and/or by a positive correlation of protein and iron content.\n","subitem_description_type":"Abstract"},{"subitem_description":"国内産小麦の小麦粉は概して暗いくすんだ色相をしており、この原因究明が求められている。最近、製粉による二次的な影響を受けずに種子内部 (胚乳部) の色相を効率的に評価できる「スキャナ式胚乳測色システム」が開発された。そこで、小麦粉での報告があるくすみとタンパク質含量および鉄含量との関係を胚乳色において調査した。その結果、胚乳の明るさ (L^*) 値は、タンパク質含量および鉄含量が低いほど高くなる傾向がみられた。しかし、同等なタンパク質含量を示す材料でみた場合には、胚乳L^*と鉄含量に相関は認められなかった。このことから、鉄は胚乳のくすみを引き起こす主要因ではないと考えられた。つまり、これまでに報告されている小麦粉のくすみと鉄含量との関係は、ふすまの切れ込み、あるいは鉄含量とタンパク質含量との正相関によって間接的にみられたものである可能性が示唆された。\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001240","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"独立行政法人 農業・食品産業技術総合研究機構 東北農業研究センター"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00001240","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-3379","subitem_source_identifier_type":"ISSN"}]},"item_10002_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":"石川, 吾郎"},{"creatorName":"イシカワ, ゴロウ","creatorNameLang":"ja-Kana"},{"creatorName":"ISHIKAWA, Goro","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"前島, 秀和"},{"creatorName":"マエジマ, ヒデカズ","creatorNameLang":"ja-Kana"},{"creatorName":"MAEJIMA, Hidekazu","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"中村, 和弘"},{"creatorName":"ナカムラ, カズヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAMURA, Kazuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"鈴木, 雅博"},{"creatorName":"スズキ, マサヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"SUZUKI, Masahiro","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"伊藤, 裕之"},{"creatorName":"イトウ, ヒロユキ","creatorNameLang":"ja-Kana"},{"creatorName":"ITO, Hiroyuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"平, 将人"},{"creatorName":"タイラ, マサト","creatorNameLang":"ja-Kana"},{"creatorName":"TAIRA, Masato","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"TANIGUCHI, Yoshinori","creatorNameLang":"en"},{"creatorName":"谷口, 義則","creatorNameLang":"ja"},{"creatorName":"タニグチ, ヨシノリ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"中村, 俊樹"},{"creatorName":"ナカムラ, トシキ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAMURA, Toshiki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-09"}],"displaytype":"detail","filename":"tarc_report_No111p101-114p.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"tarc_report_No111p101-114p.pdf","url":"https://repository.naro.go.jp/record/1273/files/tarc_report_No111p101-114p.pdf"},"version_id":"e5749fb3-5757-4a0a-bbeb-7cd2442c2ca6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"小麦粉","subitem_subject_scheme":"Other"},{"subitem_subject":"胚乳","subitem_subject_scheme":"Other"},{"subitem_subject":"明度","subitem_subject_scheme":"Other"},{"subitem_subject":"L^*","subitem_subject_scheme":"Other"},{"subitem_subject":"鉄含量","subitem_subject_scheme":"Other"},{"subitem_subject":"タンパク質含量","subitem_subject_scheme":"Other"},{"subitem_subject":"wheat flour","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"endosperm","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"brightness","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"L^*","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"iron content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"protein content","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":"スキャナ式胚乳測色システムによる胚乳のくすみと鉄含量との関係性の検証","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スキャナ式胚乳測色システムによる胚乳のくすみと鉄含量との関係性の検証"},{"subitem_title":"Determining Whether a Relationship Exists between Iron Content and Darkness of Wheat Endosperm Using a New Colorimetry System","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["187"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"1273","relation_version_is_last":true,"title":["スキャナ式胚乳測色システムによる胚乳のくすみと鉄含量との関係性の検証"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-07-26T05:22:12.632174+00:00"}