{"created":"2023-05-15T13:38:46.574095+00:00","id":2803,"links":{},"metadata":{"_buckets":{"deposit":"b2d12890-cfb1-4640-bfc4-b5d8a260b173"},"_deposit":{"created_by":12,"id":"2803","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2803"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002803","sets":["87:627:628:388:393"]},"author_link":["1317","5941"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"13","bibliographicVolumeNumber":"70","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In order to estimate the involvement of disulfide proteins and composition of 11S globulins in the strength of tofu gel, tofu was prepared from genetic variants of 11S globulin with MgCl_2 and \"Nigari\", a conventional tofu-coagulant. Nigari-coagulated tofu showed higher rupture stress than MgCl_2-coagulated ones in 6 lines of soybean among the 8 variants. In the result of fluorescent labeling of disulfide bonds in 11S globulin, it was found that fluorescence intensity of acidic and basic polypeptides of 11S globulin significantly correlated to the rupture stress of tofu coagulated by Nigari, while no significant relationship was observed in MgCl_2 - coagulated tofu.\n","subitem_description_type":"Abstract"},{"subitem_description":"豆腐ゲルの形成においてタンパク質ジスルフィド結合の解裂再会合は重要な役割を果たしている. これまでに蛍光色素標識法を用い, 11Sグロブリンのジスルフィド結合とグルコノデルタラクトン凝固充填豆腐の破断応力との相関関係を示した. 本研究では, 凝固剤として塩化マグネシウムとにがりを使用し, 11Sグロブリン変異大豆系統を用いて, ジスルフィド結合蛍光色素標識による豆腐物性予測の可能性を検討した. 実験に用いた8系統の大豆のうち6系統で, にがりでの凝固性が高い傾向が認められた. 塩化マグネシウム凝固豆腐ではジスルフィド蛍光標識強度と豆腐の破断応力に有意な相関はなかったが, にがり凝固豆腐では11Sグロブリン酸性および塩基性ポリペプチドの蛍光標識強度と豆腐破断応力の間に, 相関係数0.83 および0.86 (P<0.01) の正の相関関係がみられた. これらのことから, にがり凝固豆腐において11Sグロブリンのジスルフィド結合を蛍光色素法で解析することにより, 豆腐の加工適性を評価する可能性が示された.\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002686","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"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":"10.24514/00002686 ","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","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":"門間, 美千子"},{"creatorName":"モンマ, ミチコ","creatorNameLang":"ja-Kana"},{"creatorName":"MONMA, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1317","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"20353956","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=20353956"},{"nameIdentifier":"michiko0815","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/michiko0815"}]},{"creatorNames":[{"creatorName":"矢ヶ崎, 和弘"},{"creatorName":"ヤガサキ, カズヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"YAGASAKI, Kazuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5941","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"read0079864","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0079864"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-04"}],"displaytype":"detail","filename":"nfri_report_No70p13-17p.pdf","filesize":[{"value":"301.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No70p13-17p.pdf","url":"https://repository.naro.go.jp/record/2803/files/nfri_report_No70p13-17p.pdf"},"version_id":"e0aac69c-5920-4243-8ecc-e66857bb4d07"}]},"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":"11Sグロブリン変異大豆における豆腐加工適性とジスルフィド結合蛍光標識","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"11Sグロブリン変異大豆における豆腐加工適性とジスルフィド結合蛍光標識"},{"subitem_title":"Quality evaluation of 11S globulin-mutant soybean for tofu preparation","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["393"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2803","relation_version_is_last":true,"title":["11Sグロブリン変異大豆における豆腐加工適性とジスルフィド結合蛍光標識"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:51:59.819015+00:00"}