{"created":"2023-05-15T13:36:37.554785+00:00","id":55,"links":{},"metadata":{"_buckets":{"deposit":"268fec9b-dab8-4200-8476-2620f14972c6"},"_deposit":{"created_by":11,"id":"55","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"55"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00000055","sets":["87:627:45","87:627:628:17:32"]},"author_link":["293","692","294","295"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"農研機構研究報告 食品研究部門"},{"bibliographic_title":"Bulletin of the NARO, Food Research","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究から，天然ペプチドであるグルタチオン（還元型）が大豆粉に含まれるタンパク質のジスルフィド結合を切断することがわかった．また，大豆粉で生地 を作成した場合，還元型，酸化型グルタチオンがいずれもその物性に作用し，特に還元型の場合に生地を柔 らかくし，付着性を高めることが示された．ヒトによる官能評価試験では，テクスチャー用語を用いたコレスポンデンス解析から，生地間のより詳細な性質の違いが明らかになった．以上のことから，グルタチオンにより，様々な物性をもつ大豆加工食品の開発の可能性が示された．","subitem_description_type":"Abstract"},{"subitem_description":"In this research, glutathione (reduced form), a natural peptide, was shown to cleave the disulfide bonds of protein in          soy flour. Also, both reduced and oxidized glutathiones were shown to have effects on the physical property of soy dough. Especially, the reduced form of glutathione made the dough soft and sticky. Sensory evaluation clarified more detailed  differences in the dough property. In summary, potential applicability of glutathione on the development of soy products with various physical properties was suggested  here.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00000045","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立研究開発法人 農業・食品産業技術総合研究機構"},{"subitem_publisher":"National Agriculture and Food Research Organization (NARO)"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-7891","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":"早川, 文代"},{"creatorName":"ハヤカワ, フミヨ","creatorNameLang":"ja-Kana"},{"creatorName":"HAYAKAWA, Fumiyo","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"福井, 明子"},{"creatorName":"フクイ, アキコ","creatorNameLang":"ja-Kana"},{"creatorName":"FUKUI, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松木, 順子"},{"creatorName":"マツキ, ジュンコ","creatorNameLang":"ja-Kana"},{"creatorName":"MATSUKI, Junko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"矢野, 裕之"},{"creatorName":"ヤノ, ヒロユキ","creatorNameLang":"ja-Kana"},{"creatorName":"YANO, Hiroyuki","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":"2017-08-21"}],"displaytype":"detail","filename":"nfri_report01-2p.pdf","filesize":[{"value":"658.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report01-2p.pdf","url":"https://repository.naro.go.jp/record/55/files/nfri_report01-2p.pdf"},"version_id":"c0de7019-134f-4f2b-99e8-dbc6a80fd0d5"}]},"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":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆粉生地","subitem_subject_scheme":"Other"},{"subitem_subject":"Glutathione","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory evaluation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soy dough","subitem_subject_language":"en","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":"大豆粉生地物性に対するグルタチオンの効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大豆粉生地物性に対するグルタチオンの効果"},{"subitem_title":"Effect of glutathione on the physical properties of soy dough","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["32","45"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-08-21"},"publish_date":"2017-08-21","publish_status":"0","recid":"55","relation_version_is_last":true,"title":["大豆粉生地物性に対するグルタチオンの効果"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T16:06:05.624074+00:00"}