{"created":"2023-05-15T09:01:21.844553+00:00","id":2121,"links":{},"metadata":{"_buckets":{"deposit":"2fff890e-5625-4a50-9c2f-830fc0cfcd81"},"_deposit":{"created_by":3,"id":"2121","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2121"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00002121","sets":["375:380:1731462958951:410"]},"author_link":["5280","5284","5285","5279","5282","5281","5277","5278","5283"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Changes in inulin of edibleburdock during storing storage and heating"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"チョゾウ オヨビ カネツ ショリ ニ トモナウ ゴボウ ノ イヌリン ノ ヘンカ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-03-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"69","bibliographicPageEnd":"135","bibliographicPageStart":"131","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"市販ゴボウに含まれる貯蔵性多糖イヌリン(フラクトオリゴ糖も含む)の量,ならびに貯蔵および加熱処理におけるイヌリンの変化について調べ,次の結果を得た｡\n1.ゴボウに含まれるイヌリン量とその分子量は購入時期により顕著な差が見られた｡5月購入のもののイヌリン含量は可食部の5.4%,イヌリンの分子量分布は高分子(分子量約1800以上):低分子(分子量1800以下)-15:85であった｡8月購入のもののそれぞれの値は9.8%,および56:44であった｡\n2.ゴボウ中のイヌリン(分子量1800以上)は,室温一週間放置で約20%が,冷蔵庫(40C)三カ月放置で,約80%が低分子(分子量1800以下のフラクトオリゴ糖)化された｡\n3.ゴボウ中のイヌリンの低分子化には,ゴボウ中のイヌリン分解酵素が関与している｡\n4.ゴボウを加熱するとき,はじめ40Cで10分間前処理した後,沸騰させると,わずかながらもイヌリンの低分子化がみられた｡\nこれらの結果より,ゴボウの貯蔵,調理操作の工夫により,ショ糖と同じ性質の甘味を有しながら,ショ糖とは異なった生理作用(難う蝕原性,ビフィズス菌増殖促進作用など)をもつフラクトオリゴ糖をイヌリンより生成させることが可能になると考えた。","subitem_description_type":"Abstract"}]},"item_5_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"弘前大学教育学部紀要. 69, 1993, p.131-135","subitem_description_type":"Other"}]},"item_5_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5280","nameIdentifierScheme":"WEKO"}],"names":[{"name":"カトウ, ヨウジ"}]},{"nameIdentifiers":[{"nameIdentifier":"5281","nameIdentifierScheme":"WEKO"}],"names":[{"name":"フジタ, ミカ"}]},{"nameIdentifiers":[{"nameIdentifier":"5282","nameIdentifierScheme":"WEKO"}],"names":[{"name":"アサリ, ウタコ"}]}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kato, Yoji"}]},{"nameIdentifiers":[{"nameIdentifier":"5284","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Fujita, Mika"}]},{"nameIdentifiers":[{"nameIdentifier":"5285","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Asari, Utako"}]}]},"item_5_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前大学教育学部"}]},"item_5_radio_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_radio_item":"Article"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00211590","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0439-1713","subitem_source_identifier_type":"ISSN"}]},"item_5_subject_19":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"588.1","subitem_subject_scheme":"NDC"}]},"item_5_subject_23":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"プロセス","subitem_subject_scheme":"Other"}]},"item_5_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"弘前大学教育学部家政学科"},{"subitem_text_value":"糖鎖工学研究所"},{"subitem_text_value":"弘前大学教育学部家政学科"},{"subitem_text_value":"Department of Home Economics, Faculty of Education, Hirosaki University"},{"subitem_text_value":"Research Institute for Glycotechnology"},{"subitem_text_value":"Department of Home Economics, Faculty of Education, Hirosaki University"}]},"item_5_version_type_18":{"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":"加藤, 陽治"}],"nameIdentifiers":[{"nameIdentifier":"5277","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤田, 美香"}],"nameIdentifiers":[{"nameIdentifier":"5278","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"浅利, 宇多子"}],"nameIdentifiers":[{"nameIdentifier":"5279","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":"2018-03-12"}],"displaytype":"detail","filename":"AN00211590_69_131.pdf","filesize":[{"value":"938.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00211590_69_131.pdf","url":"https://hirosaki.repo.nii.ac.jp/record/2121/files/AN00211590_69_131.pdf"},"version_id":"1eccd963-20a4-4fab-aed9-79b221d523f5"}]},"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":"貯蔵および加熱処理に伴うゴボウのイヌリンの変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"貯蔵および加熱処理に伴うゴボウのイヌリンの変化"}]},"item_type_id":"5","owner":"3","path":["410"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-05-13"},"publish_date":"2008-05-13","publish_status":"0","recid":"2121","relation_version_is_last":true,"title":["貯蔵および加熱処理に伴うゴボウのイヌリンの変化"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-11-13T03:10:21.018942+00:00"}