{"created":"2023-05-15T13:38:57.140728+00:00","id":3006,"links":{},"metadata":{"_buckets":{"deposit":"f842f8fb-dbac-42c7-afd4-06edd458f70c"},"_deposit":{"created_by":12,"id":"3006","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"3006"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00003006","sets":["87:627:628:388:399"]},"author_link":["1317","2577","6760","6725"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"22","bibliographicPageStart":"17","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":"We examined the effect of traditional nama-ann preparation and paste cooking from whole beans and bean flour with /without enzymatic treatment on the formation of cell granules and protein composition in order to improve the protein availability and quality of common beans. We found that a substantial amount of protein and other nutritional elements was lost in the traditional whole bean cooking procedure and that it could remove the basic subunit of legumin, a pepsinresistant protein, from the available protein fraction. Roasting before milling improved the pepsin digestibility of phaseolin; trace amounts of phaseolin, lectin, and 15-kDa polypeptide remained tolerant to digestion. Legumin, a pepsin-resistant protein in common beans, was not detected in roasted bean flour.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"いんげん豆蛋白質の有効利用を図るため, 生餡加工, ペースト化における細胞粒子形成ならびに蛋白質組成への影響について調べたところ, いんげん豆の全粒加熱調理により耐消化性細胞粒子が形成され, 蛋白質の利用効率が低下するが, 一方でペプシンに耐性をもつレグミン塩基性サブユニットが除去されることが示された. いんげん豆主要蛋白質ファゼオリンの消化性を高めつつ, レグミンの混入を防ぐことを目的に, 粉砕前に焙煎処理を行った. 焙煎処理によってファゼオリンはペプシン分解を受けやすくなったが, 痕跡量のファゼオリン, レクチンおよび15kDa タンパク質の残存が見られた. 焙煎粉末ではペプシン耐性蛋白質であるレグミンのバンドは観察されなかった. 本研究により, 加工条件によって餡に含まれる蛋白質やアレルゲンの組成を制御できる可能性が示唆され, いんげん豆蛋白質の利用に関する有益な知見が得られた.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002886","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":"10.24514/00002886","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":"佐々木, 香子"},{"creatorName":"ササキ, ケイコ","creatorNameLang":"ja-Kana"},{"creatorName":"SASAKI, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6725","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000405869615","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000405869615"}]},{"creatorNames":[{"creatorName":"大場, 潔"},{"creatorName":"オオバ, キヨシ","creatorNameLang":"ja-Kana"},{"creatorName":"OHBA, Kiyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6760","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000405869616","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000405869616"}]},{"creatorNames":[{"creatorName":"五十部, 誠一郎"},{"creatorName":"イソベ, セイイチロウ","creatorNameLang":"ja-Kana"},{"creatorName":"ISOBE, Seiichiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2577","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40353966","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40353966"},{"nameIdentifier":"read0001337","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0001337"}]}]},"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_No76p17-22p.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No76p17-22p.pdf","url":"https://repository.naro.go.jp/record/3006/files/nfri_report_No76p17-22p.pdf"},"version_id":"870fa249-617e-438a-8f06-dbe92a720533"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"common bean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"legumin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"pepsin-resistant protein","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"phaseolin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"red kidney bean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"roasting,Abbreviations: SGF","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"simulated gastric fluid","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"いんげん豆加工処理が耐消化性粒子の形成，蛋白質組成ならびに試験管内消化性に与える影響について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"いんげん豆加工処理が耐消化性粒子の形成，蛋白質組成ならびに試験管内消化性に与える影響について"},{"subitem_title":"Effect of cooking procedure and roasting on the protein composition and in vitro digestibility of common bean proteins","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":"3006","relation_version_is_last":true,"title":["いんげん豆加工処理が耐消化性粒子の形成，蛋白質組成ならびに試験管内消化性に与える影響について"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T17:03:34.004932+00:00"}