{"created":"2023-07-25T08:14:46.971595+00:00","id":15932,"links":{},"metadata":{"_buckets":{"deposit":"4e746880-5cf8-45a2-9509-2d49b9ea886c"},"_deposit":{"created_by":24,"id":"15932","owners":[24],"pid":{"revision_id":0,"type":"depid","value":"15932"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00015932","sets":["228:280:6025"]},"author_link":["139767","139768","139771","139775","139769","139772","139774","139773","139770"],"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"70ド チョウジカン カネツ ニヨリ ケイセイサレタ ランパクゲル ノ トクセイ ニツイテ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"27","bibliographicPageStart":"17","bibliographicVolumeNumber":"73","bibliographic_titles":[{"bibliographic_title":"鹿児島大学教育学部研究紀要. 自然科学編"},{"bibliographic_title":"Bulletin of the Faculty of Education, Kagoshima University. Natural science","bibliographic_titleLang":"en"}]}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"卵白を70℃の温度で長時間加熱したときに形成されるゲルの硬さ、食感、および卵白ゲル中の未凝固卵白量およびタンパク質濃度について、一般的なゆで卵の加熱条件(100℃ 13分)および卵白タンパク質の凝固温度とされる80℃加熱と比較検討した。80℃で1～7時間加熱することで得られた卵白ゲルは、100℃13分加熱の卵白ゲルの約6割から9割の硬さであったのに対し、70℃で同時間加熱されたゲルでは、加熱時間に伴い増加の傾向にはあったが6～7時間においても100℃13分加熱卵白ゲルの約2割の硬さであった。食感については官能評価により70℃長時間加熱ゲルが軟らかく滑らかでプリンや茶わん蒸し風の感触であることが示された。また、加熱卵白ゲルから遠心分離により得られた未凝固液のタンパク濃度は80℃では加熱時間による変化は小さく100℃13分加熱の卵白ゲルと近似しているのに対し、70℃では加熱時間により有意に減少したが6～7時間後においても100℃13 分加熱卵白ゲルの約3.3倍の濃度であった。","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"タジマ, マリコ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ヒガシベップ, ノゾミ"}]},{"nameIdentifiers":[{}],"names":[{"name":"イソワキ, ユキ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"TAJIMA, Mariko"}]},{"nameIdentifiers":[{}],"names":[{"name":"HIGASHIBEPPU, Nozomi"}]},{"nameIdentifiers":[{}],"names":[{"name":"ISOWAKI, Yumi"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24359807","subitem_source_identifier_type":"ISSN"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"590","subitem_subject_scheme":"NDC"}]},"item_7_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"item_7_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":"田島, 真理子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"東別府, 希"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"礒脇, 由実"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-03-08"}],"displaytype":"detail","filename":"24359807_v73_p17-27.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"24359807_v73_p17-27","url":"https://ir.kagoshima-u.ac.jp/record/15932/files/24359807_v73_p17-27.pdf"},"version_id":"03deb87a-e54f-44e9-8b9f-30a91c080d28"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"卵白ゲル","subitem_subject_scheme":"Other"},{"subitem_subject":"長時間加熱","subitem_subject_scheme":"Other"},{"subitem_subject":"低温加熱","subitem_subject_scheme":"Other"},{"subitem_subject":"物性","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","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":"70℃長時間加熱により形成された卵白ゲルの特性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"70℃長時間加熱により形成された卵白ゲルの特性について"},{"subitem_title":"Characteristics of the Egg White Gel Formed by Intense Heat of 70ºC","subitem_title_language":"en"}]},"item_type_id":"7","owner":"24","path":["42","6025"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-03-08"},"publish_date":"2022-03-08","publish_status":"0","recid":"15932","relation_version_is_last":true,"title":["70℃長時間加熱により形成された卵白ゲルの特性について"],"weko_creator_id":"24","weko_shared_id":-1},"updated":"2024-01-30T02:36:17.901244+00:00"}