{"created":"2023-05-15T13:38:59.509523+00:00","id":3063,"links":{},"metadata":{"_buckets":{"deposit":"95a2eb67-c2cf-47f3-ad12-c8adbfee25f9"},"_deposit":{"created_by":12,"id":"3063","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"3063"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00003063","sets":["87:627:628:388:402"]},"author_link":["295","293"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"9","bibliographicVolumeNumber":"79","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":"Owing to accumulating evidence of the high prevalence of celiac disease and wheat allergy, the development of highquality gluten-free foods has become an urgent issue in the food industry. We previously reported that glutathione, a natural tripeptide, improves the gas-retaining capacity of gluten-free rice batter. In addition, sensory evaluation revealed that it is better to use \"oxidized\" glutathione in view of the bread smell. However, several problems remain to be solved before the practical application of glutathione in batter can be achieved. First, salt, a key flavor of bread, hinders the swelling of glutathione-supplemented batter. Second, although purified glutathione may be used as a food additive in the USA and some Asian countries, its use is not permitted in several other countries. In this paper, we sought to overcome these problems. Microstructure analysis revealed that sorghum flour in the batter resulted in thickened breadcrumb walls. Moreover, the swelling of the batter was not reduced by salt. Furthermore, a yeast extract containing a high content of glutathione worked effectively as a substitute for purified glutathione. Thus, the essential ingredients of the bread—rice/sorghum flour, water, yeast extract, dried yeast, and sugar—were all foodstuffs. In conclusion, a basic practical formulation for a glutathione-rice bread has been developed in this study.","subitem_description_type":"Abstract"},{"subitem_description":"セリアック病や小麦アレルギーの蔓延を示す報告が累積されつつあることから、高品質のグルテンフリー食品の開発は食品工業における緊急課題の一つである。著者らは天然トリペプチドであるグルタチオンがグルテンフリー米粉生地のガス保持能を高めることを既に報告した。また、パンの香りの点から、酸化型グルタチオンを使用することが望ましいことを官能評価により明らかにした。しかしながら、グルタチオンを利用した生地を実用化するためには解決すべきいくつかの課題が残されている。まず、パンの味に重要な食塩の添加が、グルタチオンを配合した生地の膨らみを抑制することである。次に、米国やアジアのいくつかの国々で食品添加物として認められている精製グルタチオンが、他国では認められない場合があるということである。本報では、これらの課題の克服を試みた。グルタチオンを添加した米粉生地にソルガム粉を添加するとクラム膜が厚くなることが微細構造解析により示された。また、この生地では食塩を添加しても膨らみが低下しなかった。さらに、高濃度のグルタチオンを含む酵母エキスがこの生地では精製グルタチオンの代用として効果的に作用した。そこで、このパンに必須な原料は米粉/ソルガム粉、水、酵母エキス、ドライイースト、砂糖であり、すべて食品でつくることができる。結論として、グルタチオンパンの実用的な基本処方が本研究で開発された。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002940","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":"10.24514/00002940","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":"福井, 明子"},{"creatorName":"フクイ, アキコ","creatorNameLang":"ja-Kana"},{"creatorName":"FUKUI, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"293","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-08"}],"displaytype":"detail","filename":"nfri_report_No79p9-17p.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No79p9-17p.pdf","url":"https://repository.naro.go.jp/record/3063/files/nfri_report_No79p9-17p.pdf"},"version_id":"b7f79b99-10a5-49e7-b08b-cceab70d052c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"グルタチオン","subitem_subject_scheme":"Other"},{"subitem_subject":"グルテンフリー","subitem_subject_scheme":"Other"},{"subitem_subject":"米粉パン","subitem_subject_scheme":"Other"},{"subitem_subject":"ソルガム","subitem_subject_scheme":"Other"},{"subitem_subject":"Bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Glutathione","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Gluten-free","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Rice bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sorghum","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":"グルタチオン米粉パンに対するソルガム粉の効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"グルタチオン米粉パンに対するソルガム粉の効果"},{"subitem_title":"Effect of sorghum flour on glutathione-rice bread","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["402"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"3063","relation_version_is_last":true,"title":["グルタチオン米粉パンに対するソルガム粉の効果"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:13:30.017111+00:00"}