{"_buckets": {"deposit": "2ecf7cdb-6920-490e-8289-bef956146b93"}, "_deposit": {"created_by": 12, "id": "3004", "owners": [12], "pid": {"revision_id": 0, "type": "depid", "value": "3004"}, "status": "published"}, "_oai": {"id": "oai:repository.naro.go.jp:00003004", "sets": ["399"]}, "author_link": ["1426", "6774", "6703", "295", "6704", "6724", "6706", "6749"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2012-03-01", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "7", "bibliographicPageStart": "1", "bibliographicVolumeNumber": "76", "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": "Effect of starch gelatinization and the following amylase/protease treatments on the recovery of amino acids as well as on the solubility of rice protein was investigated. In our previous study, the supernatant obtained by a centrifugation of gelatinized and liquefied (i.e., amylase-treated) rice slurry contained almost no protein. In this study, the slurry was further treated with protease before centrifugation. Analyses on SDS-PAGE have shown that after centrifugation, the supernatant contained almost no protein. Moreover, 36% of total protein was recovered in the supernatant as free amino acids. The recovery of total amount of amino acids and peptides was estimated to 63%. This report is a pilot study to develop less−allergenic or low protein food material which is rich in amino acids and sugars.", "subitem_description_type": "Abstract"}, {"subitem_description": "米デンプンの糊化と, その後のアミラーゼおよびプロテアーゼ処理が蛋白質の挙動に与える効果を解析した. 前報では, 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, 上清には蛋白質がほとんど含まれないことを報告した. 本研究では, 糖化液をさらにプロテアーゼ処理し, 遠心後の上清にやはり蛋白質がほとんど含まれないことをSDS-PAGEで確認した. また, 糖化液に含まれる蛋白質の36% がアミノ酸として, アミノ酸とペプチドを併せると63% が上清に回収されることがわかった. 本報は極低蛋白質・低アレルゲンでアミノ酸, 糖類に富む食品原料を開発するための予備研究に位置づけられる.", "subitem_description_type": "Abstract"}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.24514/00002884", "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": "10.24514/00002884", "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": [{"nameIdentifier": "295", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "20355580", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=20355580"}, {"nameIdentifier": "read0006075", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/read0006075"}, {"nameIdentifier": "0000-0002-0910-854X", "nameIdentifierScheme": "ORCID", "nameIdentifierURI": "http://orcid.org/0000-0002-0910-854X"}]}, {"creatorNames": [{"creatorName": "竹内, 正彦"}, {"creatorName": "タケウチ, マサヒコ", "creatorNameLang": "ja-Kana"}, {"creatorName": "TAKEUCHI, Masahiko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1426", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "90391391", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=90391391"}, {"nameIdentifier": "read0156456", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/read0156456"}]}, {"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": [{"nameIdentifier": "6704", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000405869567", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000405869567"}]}, {"creatorNames": [{"creatorName": "我妻, 義則"}, {"creatorName": "ワガツマ, ヨシノリ", "creatorNameLang": "ja-Kana"}, {"creatorName": "WAGATSUMA, Yoshinori", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "6706", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000003081834", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000003081834"}]}, {"creatorNames": [{"creatorName": "田口, 計哉"}, {"creatorName": "タグチ, ケイヤ", "creatorNameLang": "ja-Kana"}, {"creatorName": "TAGUCHI, Keiya", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "6774", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000239863281", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000239863281"}]}, {"creatorNames": [{"creatorName": "岡澤, 由晃"}, {"creatorName": "オカザワ, ヨシアキ", "creatorNameLang": "ja-Kana"}, {"creatorName": "OKAZAWA, Yoshiaki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "6703", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000405869571", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000405869571"}]}, {"creatorNames": [{"creatorName": "西澤, 賢一"}, {"creatorName": "ニシザワ, ケンイチ", "creatorNameLang": "ja-Kana"}, {"creatorName": "NISHIZAWA, Kenichi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "6749", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000017341762", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000017341762"}]}, {"creatorNames": [{"creatorName": "黒田, 秧"}, {"creatorName": "クロダ, シゲル", "creatorNameLang": "ja-Kana"}, {"creatorName": "KURODA, Shigeru", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "6724", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000000717345", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000000717345"}]}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "nfri_report_No76p1-7p.pdf", "filesize": [{"value": "1.0 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1000000.0, "url": {"label": "nfri_report_No76p1-7p.pdf", "url": "https://repository.naro.go.jp/record/3004/files/nfri_report_No76p1-7p.pdf"}, "version_id": "2068592b-79f2-4405-9131-a2c8a134dee9"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "アミノ酸", "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": "澱粉の糊化と酵素処理が米蛋白質の溶解性に与える影響", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "澱粉の糊化と酵素処理が米蛋白質の溶解性に与える影響"}, {"subitem_title": "Influence of starch gelatinization and the following enzymatic treatments on the solubility of rice protein", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "12", "path": ["399"], "permalink_uri": "https://doi.org/10.24514/00002884", "pubdate": {"attribute_name": "公開日", "attribute_value": "2019-12-20"}, "publish_date": "2019-12-20", "publish_status": "0", "recid": "3004", "relation": {}, "relation_version_is_last": true, "title": ["澱粉の糊化と酵素処理が米蛋白質の溶解性に与える影響"], "weko_shared_id": 12}