{"created":"2023-05-15T13:38:32.855753+00:00","id":2514,"links":{},"metadata":{"_buckets":{"deposit":"bf40b8c6-b75c-4494-bf60-ebbdfb6407c0"},"_deposit":{"created_by":11,"id":"2514","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2514"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002514","sets":["2:581:109","87:633:42"]},"author_link":["1372","2212","1178"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-05-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"329","bibliographicPageStart":"322","bibliographicVolumeNumber":"248","bibliographic_titles":[{"bibliographic_title":"Food Chemistry"},{"bibliographic_title":"Food Chemistry","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Foods meet acid pH during gastric digestion after cooking. An in situ infrared microspectroscopy approach was developed to detect the effects of heat and acid treatments on protein structure separately. Infrared spectra were obtained from meat samples treated with heat and/or acid, and wavenumbers accounting independently for the treatments were extracted by principal component regression. Extreme-acid treatment (pHinitial 2.0) was well predicted (0.5% error) by a simple ratio of as-observed spectral intensities at 1211 and 1396 cm−1, reflecting a perturbation in the vibration of amino acid residues (phenylalanine, tyrosine and aspartic acid) by protein unfolding and protonation. Using the imaging mode of an IR microscope, meat protein acidification was evidenced with high spatial resolution. The heat effect was well discriminated from the acid effect by the ratio of as-observed intensities at 1666 and 1697 cm−1 (0.9% error), indicating content of aggregated β-sheets relative to α-helix structure.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.foodchem.2017.11.031","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC10201804160094"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"NARO成果DBa"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Green open Access"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This journal has an embargo period of 12 months."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"このアーカイブは著者版です。出版社版ではありません。引用の際には出版社版をご利用ください。"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This is not the published version. Please cite only the published version. "}]}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Food Chemistry"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.foodchem.2017.11.031","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_18":{"attribute_name":"他の資源との関係","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Accepted manuscript"}]}]},"item_10001_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"2017 Published by Elsevier Ltd. "}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0308-8146","subitem_source_identifier_type":"ISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"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":[{},{},{}]},{"creatorNames":[{"creatorName":"渡邊, 源哉"},{"creatorName":"ワタナベ, ゲンヤ","creatorNameLang":"ja-Kana"},{"creatorName":"WATANABE, Genya","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"佐々木, 啓介"},{"creatorName":"ササキ, ケイスケ","creatorNameLang":"ja-Kana"},{"creatorName":"SASAKI, Keisuke","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":"2019-06-01"}],"displaytype":"detail","filename":"SC10201804160094_AcceptedManuscript.pdf","filesize":[{"value":"4.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SC10201804160094_AcceptedManuscript","url":"https://repository.naro.go.jp/record/2514/files/SC10201804160094_AcceptedManuscript.pdf"},"version_id":"f6528f53-eb80-418f-a5e0-d0b7e4bbbc15"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Infrared microscopy","subitem_subject_scheme":"Other"},{"subitem_subject":"Meat","subitem_subject_scheme":"Other"},{"subitem_subject":"Acidic pH","subitem_subject_scheme":"Other"},{"subitem_subject":"Heat treatment","subitem_subject_scheme":"Other"},{"subitem_subject":"Protein denaturation","subitem_subject_scheme":"Other"},{"subitem_subject":"Infrared microscopy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Meat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Acidic pH","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Heat treatment","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Protein denaturation","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy"},{"subitem_title":"In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["42","109"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-05-14"},"publish_date":"2019-05-14","publish_status":"0","recid":"2514","relation_version_is_last":true,"title":["In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T15:27:44.177376+00:00"}