{"created":"2023-07-25T08:12:48.979348+00:00","id":13251,"links":{},"metadata":{"_buckets":{"deposit":"55636e37-022b-455a-915a-3e95e61b9582"},"_deposit":{"created_by":18,"id":"13251","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"13251"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00013251","sets":["43:81"]},"author_link":["31830"],"item_8_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2014-06-09","subitem_date_issued_type":"Collected"}]},"item_8_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"2011-2013年度科学研究費助成事業（基盤研究（C））研究成果報告書　課題番号：23580175　研究代表者：北原兼文（鹿児島大学・農学部・教授）","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"糊化後の粘度上昇が緩やかなデンプンを有する新規サツマイモの食品素材化を目指して、デンプンとその抽出残渣から調製されるペクチンの物理化学特性を調べた。緩慢糊化性デンプンは、イモ類では珍しい高アミロース性を示し、アミロペクチンの構造にも特殊性が認められた。また、これらのデンプンは、加熱糊化により食物繊維機能を持つレジスタントスターチ含量が増大し、一般デンプンとは異なっていた。一方、サツマイモペクチンでは、柑橘やリンゴペクチンと較べて、中性糖含量が高く、その組成ではアラビトースの割合が高いといった相違点を明らかにした。このように新規サツマイモは機能的なデンプンやペクチン素材を提供すると考えられた。","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"In order to develop food materials from new sweetpotatoes having starch with a  slow gelatinization property, the physicochemical properties of both starch and pectin from the sweetpotatoes were investigated. The slow gelatinization starches were found to have high amylose and distinct amylopectin structure, which were unique properties among hitherto existing root starches. Furthermore, the resistant starch contents, which function as dietary fiber, of these starches increased after gelatinization by heating, differing from ordinary starches. On the other hand, the sweetpotato pectins showed a higher amount of neutral sugars and the higher arabinose proportion in the neutral sugars compared to citrus and apple pectins. Thus, the new sweetpotatoes having slow gelatinization starch were expected to offer functional starch and pectin as food materials.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_8_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_8_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"479","subitem_subject_scheme":"NDC"}]},"item_8_text_41":{"attribute_name":"科研費番号 ","attribute_value_mlt":[{"subitem_text_value":"23580175"}]},"item_8_version_type_14":{"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":"北原, 兼文","creatorNameLang":"ja"},{"creatorName":"キタハラ, カネフミ","creatorNameLang":"ja-Kana"},{"creatorName":"KITAHARA, Kanefumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"31830","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030240922","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-31"}],"displaytype":"detail","filename":"23580175.pdf","filesize":[{"value":"263.2 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"23580175.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/13251/files/23580175.pdf"},"version_id":"47532d23-7cc3-4c1b-aee2-f4b6a477377f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"サツマイモデンプン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"緩慢糊化性デンプン　","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"レジスタントスターチ　","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"アミロース　","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"アミロペクチン","subitem_subject_language":"ja","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":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"緩慢糊化性デンプンを有する新規サツマイモの食品素材化技術の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"緩慢糊化性デンプンを有する新規サツマイモの食品素材化技術の開発","subitem_title_language":"ja"},{"subitem_title":"Development of food materials from new sweetpotato having starch with a slow gelatinization property.","subitem_title_language":"en"}]},"item_type_id":"8","owner":"18","path":["81"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-05-22"},"publish_date":"2015-05-22","publish_status":"0","recid":"13251","relation_version_is_last":true,"title":["緩慢糊化性デンプンを有する新規サツマイモの食品素材化技術の開発"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-04-24T07:03:01.438213+00:00"}