{"created":"2023-05-15T13:38:56.345056+00:00","id":2988,"links":{},"metadata":{"_buckets":{"deposit":"602b6fec-0cb1-49a5-9dd5-fb1be1584d7f"},"_deposit":{"created_by":12,"id":"2988","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2988"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002988","sets":["87:627:628:388:398"]},"author_link":["1426","6774","6703","295","6704","6724","1663","6706","6749"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"75","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":"The allergenic fraction of rice seed extract contained many kinds of putative allergens. Western-blot analysis of the fraction with sera from rice allergy patients showed a significant inter-individual variation of IgE-binding patterns. Two-dimensional SDS-PAGE has shown that after centrifugation, the supernatant of gelatinized and liquefied rice slurry contained almost no protein. So the solution should be useful as a basic ingredient for less-allergenic or low protein beverage, which is beneficial for rice-allergic patients as well as renal patients.","subitem_description_type":"Abstract"},{"subitem_description":"米アレルゲン画分には多くの種類のアレルゲンが含まれ, 米アレルギー患者血清を用いたウェスタンブロッティングにより, 反応するアレルゲンが血清によって異なることが確認された. 米粉に加水・加熱し糊化させた後, アミラーゼ処理で液化した糖化液を遠心すると, 二次元電気泳動による解析からも上清には蛋白質やアレルゲンがほとんど含まれないことから, アレルギー患者・腎臓病患者用の飲料, あるいは低蛋白・低アレルゲン食品原料として利用できる可能性がある.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002868","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":"10.24514/00002868","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":"矢野, 裕之"},{"creatorName":"ヤノ, ヒロユキ","creatorNameLang":"ja-Kana"},{"creatorName":"YANO, Hiroyuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"竹内, 正彦"},{"creatorName":"タケウチ, マサヒコ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKEUCHI, Masahiko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"加藤 (江森) , 澄恵"},{"creatorName":"カトウ(エモリ), スミエ","creatorNameLang":"ja-Kana"},{"creatorName":"KATO-EMORI, Sumie","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"我妻, 義則"},{"creatorName":"ワガツマ, ヨシノリ","creatorNameLang":"ja-Kana"},{"creatorName":"WAGATSUMA, Yoshinori","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"佐藤, 里絵"},{"creatorName":"サトウ, リエ","creatorNameLang":"ja-Kana"},{"creatorName":"SATO, Rie","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"田口, 計哉"},{"creatorName":"タグチ, ケイヤ","creatorNameLang":"ja-Kana"},{"creatorName":"TAGUCHI, Keiya","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"岡澤, 由晃"},{"creatorName":"オカザワ, ヨシアキ","creatorNameLang":"ja-Kana"},{"creatorName":"OKAZAWA, Yoshiaki","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"西澤, 賢一"},{"creatorName":"ニシザワ, ケンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"NISHIZAWA, Kenichi","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"黒田, 秧"},{"creatorName":"クロダ, シゲル","creatorNameLang":"ja-Kana"},{"creatorName":"KURODA, Shigeru","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":"2019-10-07"}],"displaytype":"detail","filename":"nfri_report_No75p1-8p.pdf","filesize":[{"value":"245.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No75p1-8p.pdf","url":"https://repository.naro.go.jp/record/2988/files/nfri_report_No75p1-8p.pdf"},"version_id":"e89ae932-809f-4ac7-b24f-00de3c9745fb"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アレルゲン","subitem_subject_scheme":"Other"},{"subitem_subject":"糊化","subitem_subject_scheme":"Other"},{"subitem_subject":"米","subitem_subject_scheme":"Other"},{"subitem_subject":"蛋白質","subitem_subject_scheme":"Other"},{"subitem_subject":"糖化液","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":"米澱粉の糊化における蛋白質の溶解性変化に関する解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米澱粉の糊化における蛋白質の溶解性変化に関する解析"},{"subitem_title":"Analyses on the solubility of rice protein in the gelatinization of rice starch","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["398"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2988","relation_version_is_last":true,"title":["米澱粉の糊化における蛋白質の溶解性変化に関する解析"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:13:26.893359+00:00"}