@article{oai:repository.naro.go.jp:00003023,
 author = {門間, 美千子 and MONMA, Michiko},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {In Japan, common beans are often processed to a cooked bean paste (Ann) for confectionary and bakery use. It is known that processing the beans to Ann paste causes formation of cell particles called Ann particles, which are highly resistant to human digestion. In this study, we microground freeze-dried Ann paste by using a jet mill; subsequently, proteins extracted from the cell particles were examined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and pepsin assays. The micrographs of Ann particles showed that they had been thoroughly disintegrated by the microgrinding process. The SDS-PAGE profile indicated that several polypeptides, including the acidic and the basic subunits of legumin, had been extracted from the microground Ann particles. The microground Ann particles had a low concentration of phaseolin, which is one of the major proteins found in common beans and is present in higher quantities in bean flour. Among the proteins, polypeptides that were presumably derived from legumin subunits showed significant resistance to pepsin. These results suggested that the traditional method of bean paste cooking is associated with the formation of Ann particles that trap pepsinresistant polypeptides., いんげん豆はあん等, 全粒で加熱加工し, 菓子やパン等に利用されることが多い. いんげん豆を全粒加熱したとき, 細胞由来の難消化性の粒子が形成されるとともにペプシン抵抗性のレグミン塩基性サブユニットが検出されなくなることが明らかとなっている. 本報告では, 凍結乾燥したあんをジェットミルで微粉砕し, 内部に含有されるたんぱく質組成を調べた. あん粒子微粉砕物からはレグミン塩基性サブユニットを含む数種類以上のポリペプチドが抽出され, その組成はいんげん豆たんぱく質とは異なり, 主要たんぱく質であるファゼオリンの含有量が低かった. あん粒子から抽出したたんぱく質のペプシン消化性を測定したところレグミンサブユニットに由来すると見られるポリペプチドが高いペプシン抵抗性を示した. 以上のことから, いんげん豆を全粒で加工するとペプシン消化耐性たんぱく質を包含する粒子が形成されることが示された.},
 pages = {13--17},
 title = {いんげん豆あん粒子中のたんぱく質組成ならびにそのペプシン消化耐性について},
 volume = {77},
 year = {2013},
 yomi = {モンマ, ミチコ}
}