{"created":"2023-05-15T13:38:24.776600+00:00","id":2350,"links":{},"metadata":{"_buckets":{"deposit":"31058440-cfbb-4ca3-91d8-459c0f84760e"},"_deposit":{"created_by":12,"id":"2350","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2350"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002350","sets":["87:633:634:133:244"]},"author_link":["1372"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"68","bibliographicPageStart":"19","bibliographicVolumeNumber":"12","bibliographic_titles":[{"bibliographic_title":"畜産草地研究所研究報告"},{"bibliographic_title":"Bulletin of National Institute of Livestock and Grassland Science","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Triacylglycerols (TAGs) are one of the main forms of energy storage in living organisms. Natural fats, which are nothing but the multicomponent TAG systems, are widely used in industrial products such as food, medicine and cosmetics. Industrial demands promote the studies on thermophysical properties of the multicomponent TAG systems for a long time ; however, the whole picture of their phase behavior is yet to be drawn. With a view to understand the complicated phase behavior of natural fats, I have investigated on the physical mixtures of TAGs by Raman spectroscopy. Firstly, the background of this study is introduced (Chapter 1). Raman spectroscopy is the appropriate method to characterize TAGs, particularly when they exist in multicomponent systems. The structure and phase behavior of TAGs are then summarized with emphasis on the recent developments (Chapter 2). The interesting phase properties of TAGs, polymorphism and \"molecular compound\" formations, are introduced. The factors affecting these phase properties, such as crystallization conditions, are also mentioned. Next, the spectral features of TAGs are described in relation to their phase specific structures (Chapter 3). On the basis of the accumulated spectroscopic data, Raman spectroscopy has contributed to reveal the detailed structure of TAG polymorphs. Based on the knowledge described in these chapters, two TAG systems are studied. They include a TAG binary system that is known to form a molecular compound (Chapter 4) and several natural fats that are widely used in industrial products (Chapter 5). The results of the present study indicate that a third component, a molecular compound, is formed in the TAG binary system and its structure seems to be influenced decisively by crystallizing procedures. The molecular compound may be the phase dynamically formed by crystallization, rather than existing stationary in the liquid phase as previously considered (Chapter 4). In addition, the present study implies that the molecular compound may exist not only in a model binary system but also in real multicomponent systems. It is also shown that one can differentiate the origin of natural fats by detecting the difference in their polymorphic phases by using Raman spectroscopy (Chapter 5). Finally, future prospects of Raman spectroscopic studies on TAG systems for deepening the present understanding are presented (Chapter 6). Recent developments on the spectrometer offer bright future prospects for Raman spectroscopic studies on multicomponent TAG systems. Raman spectroscopy helps us to draw the whole picture of the phase behavior of natural fats.","subitem_description_type":"Abstract"},{"subitem_description":"トリアシルグリセロール (TAG) は生体における主要なエネルギー貯蔵物質である。その多成分系である天然油脂は, 食品や医薬品, 化粧品などの工業製品に広く用いられる。工業的要請から TAG 多成分系の相挙動については長い間研究が行われてきたが, その全貌は未だ明らかでない。天然油脂の複雑な相挙動について新たな知見を得るために, ラマン分光法を用いて TAG 多成分系の相挙動解析をおこなった。はじめに, 本研究の背景について述べた (第一章) 。ラマン分光法は TAG の構造解析に最適の手法であり, 多成分系を対象とするときにもその威力を発揮する。次に, TAG の構造と相挙動について最近の知見に重点を置いてまとめた (第二章) 。結晶多形現象や \"分子性化合物\" 形成などの TAG の興味深い相挙動について紹介し, それらの現象に影響を及ぼす結晶化条件などの要因についても言及した。また, TAG の各結晶多形より得られたラマンスペクトルについて, 各相に特徴的な分子・結晶構造と関係付けながら詳述した (第三章)。長年に渡り蓄積された分光学的知見に基づき, ラマン分光法により TAG 結晶多形の詳細な構造解析が可能である。以上の章において述べた知見に基づき, TAG 多成分系の構造と相挙動に関する二つの研究をおこなった。一つは分子性化合物を形成すると言われている TAG 二成分系について (第四章), もう一つは広く工業的に利用されているいくつかの天然油脂について (第五章) である。これらの研究の結果, 用いた TAG 二成分系における分子性化合物の形成が確かめられ, その構造は過去の報告と異なるものであった (第四章)。このことは, 分子性化合物の構造は結晶化条件の影響を決定的に受けていることを示唆し, これまで液相においても存在すると考えられてきた分子性化合物は, おそらく結晶化の過程で動的に生成する構造であるためと考察された。また分子性化合物は, これまでその形成が確認されているモデル二成分系においてだけでなく, 天然油脂においても形成されていることを示唆する結果が得られた (第五章)。また, ラマン分光法を用いて相挙動の違いを検出することで, 天然油脂の由来を判別できることを明らかにした (第五章)。最後に, TAG の構造および相挙動についてさらに理解を深めるためのラマン分光法を用いた研究の展望について述べた (第六章)。近年の分光器の発達は TAG 多成分系の研究に明るい可能性をもたらしており, ラマン分光法が天然油脂の相挙動の全貌解明に大いに貢献すると期待される。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002250","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"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002250","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-0825","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":"本山, 三知代"},{"creatorName":"モトヤマ, ミチヨ","creatorNameLang":"ja-Kana"},{"creatorName":"MOTOYAMA, Michiyo","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":"2019-03-20"}],"displaytype":"detail","filename":"ilgs_report_No12p19-68p.pdf","filesize":[{"value":"7.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ilgs_report_No12p19-68p.pdf","url":"https://repository.naro.go.jp/record/2350/files/ilgs_report_No12p19-68p.pdf"},"version_id":"fc9d4692-5f82-4f95-9638-e56483af9134"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"結晶多形","subitem_subject_scheme":"Other"},{"subitem_subject":"トリアシルグリセロール多成分系","subitem_subject_scheme":"Other"},{"subitem_subject":"豚脂","subitem_subject_scheme":"Other"},{"subitem_subject":"牛脂","subitem_subject_scheme":"Other"},{"subitem_subject":"判別法","subitem_subject_scheme":"Other"},{"subitem_subject":"polymorphism","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"triacylglycerol multicomponent system","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"porcine fat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bovine fat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"discrimination technique","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"ラマン分光法によるトリアシルグリセロールの構造および相挙動解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ラマン分光法によるトリアシルグリセロールの構造および相挙動解析"},{"subitem_title":"Structure and Phase Characterization of Triacylglycerols by Raman Spectroscopy","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["244"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"2350","relation_version_is_last":true,"title":["ラマン分光法によるトリアシルグリセロールの構造および相挙動解析"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:51:07.835368+00:00"}