{"created":"2023-05-15T13:38:57.053826+00:00","id":3004,"links":{},"metadata":{"_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":["87:627:628:388:399"]},"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":[{},{},{},{}]},{"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":"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_No76p1-7p.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"3004","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_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:13:28.745012+00:00"}