{"_buckets": {"deposit": "f2ebe3aa-ca0d-43b0-9272-41d1e2b8d690"}, "_deposit": {"created_by": 12, "id": "2810", "owners": [12], "pid": {"revision_id": 0, "type": "depid", "value": "2810"}, "status": "published"}, "_oai": {"id": "oai:repository.naro.go.jp:00002810", "sets": ["394"]}, "author_link": ["1310", "1317", "5941"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2007-03-01", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "5", "bibliographicPageStart": "1", "bibliographicVolumeNumber": "71", "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": "Ability of tofu-gel formation is one of the most important qualities of soybeans. Tofus were prepared from 11 varieties of soybean with MgCl_2 and \"nigari\", a conventional tofu-coagulant, and the relationship of tofu gel strength to fluorescence labeled intensity of disulfide bonds in protein was examined. Nigari-coagulated tofus prepared from eight varieties showed higher rupture stress by more than 40% compared to MgCl_2-coagulated ones, which would be attributed to the difference of concentration of MgCl_2. Among them, four varieties including Sachiyutaka and Tamahomare lacked subunit II a of 11S globulin. Fluorescence labeling of disulfide bonds indicated that labeled intensity of acidic polypeptides of 11S globulin significantly correlated to the rupture stress of nigari-coagulated tofu.", "subitem_description_type": "Abstract"}, {"subitem_description": "豆腐ゲル形成特性は大豆の重要な品質要因のひとつである. 11品種の大豆から, 塩化マグネシウムおよびにがりを用いて豆腐を調製し, ジスルフィド結合蛍光標識強度と豆腐破断応力の関係を検討した. 8品種の大豆で, 塩化マグネシウム濃度の高いにがり豆腐で, 高い破断応力を示し, 特にサチユタカ, タマホマレでそれぞれ2.54倍, 1.72倍の違いがあった. これらの破断応力の差の大きい4品種の大豆で11SグロブリンのIIa成分が欠失していた. にがり凝固豆腐では, 11Sグロブリン酸性ポリペプチドのジスルフィド蛍光標識強度と豆腐破断応力の間に正の相関関係があり, ジスルフィド蛍光標識による豆腐物性予測の可能性が示唆された.", "subitem_description_type": "Abstract"}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.24514/00002692", "subitem_identifier_reg_type": "JaLC"}]}, "item_10002_relation_10": {"attribute_name": "ISBN", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "農業・食品産業技術総合研究機構", "subitem_relation_type_select": "ISBN"}}]}, "item_10002_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type": "isIdenticalTo", "subitem_relation_type_id": {"subitem_relation_type_id_text": "10.24514/00002692", "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"}]}, {"creatorNames": [{"creatorName": "羽鹿, 牧太"}, {"creatorName": "ハジカ, マキタ", "creatorNameLang": "ja-Kana"}, {"creatorName": "HAJIKA, Makita", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1310", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "40414643", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=40414643"}, {"nameIdentifier": "mhajika", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/mhajika"}]}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "nfri_report_No71p1-5p.pdf", "filesize": [{"value": "231.2 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 231200.0, "url": {"label": "nfri_report_No71p1-5p.pdf", "url": "https://repository.naro.go.jp/record/2810/files/nfri_report_No71p1-5p.pdf"}, "version_id": "6957d61a-b535-4b5b-b33c-8a0eaf6bba86"}]}, "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": "豆腐破断応力と11Sグロブリンジスルフィド結合蛍光標識強度", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "豆腐破断応力と11Sグロブリンジスルフィド結合蛍光標識強度"}, {"subitem_title": "Relationship between rupture stress of tofu and labeling intensity of disulfide bonds in 11S globulin protein", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "12", "path": ["394"], "permalink_uri": "https://doi.org/10.24514/00002692", "pubdate": {"attribute_name": "公開日", "attribute_value": "2019-12-20"}, "publish_date": "2019-12-20", "publish_status": "0", "recid": "2810", "relation": {}, "relation_version_is_last": true, "title": ["豆腐破断応力と11Sグロブリンジスルフィド結合蛍光標識強度"], "weko_shared_id": 12}