{"created":"2023-05-15T09:02:18.303275+00:00","id":3139,"links":{},"metadata":{"_buckets":{"deposit":"24410dbd-413b-44fc-b2ff-069f1d62ef28"},"_deposit":{"created_by":3,"id":"3139","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"3139"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00003139","sets":["375:536:537"]},"author_link":["5277","5280","5283"],"item_8_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"ショクモツ センイ コウセイ タトウ ノ ビサイ コウゾウ"}]},"item_8_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-03","bibliographicIssueDateType":"Issued"},"bibliographic_titles":[{}]}]},"item_8_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_description_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Research Paper","subitem_description_type":"Other"}]},"item_8_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"食物繊維の生理機能解明の基礎研究として、植物性食品の細胞壁構成多糖類の化学構造や物理化学的性質を明らかにすることは不可欠であるとの観点から本研究を行った。1.葉菜類(キャベツ、ハクサイ、ホウレンソウ、チンゲンサイ、レタス)と根菜類(ダイコン、ゴボウ、レンコン、ニンジン、カブ)の細胞壁水不溶性画分を構成している多糖類は、いずれも共通であった。すなわち、(1)側鎖構造を有するラムノガラクツロナン、(2)フコ-スを含むキシログルカン、(3)アラバン、(4)(1→4)-ガラクタン、(5)分岐アラビノガラクタン、(6)セルロ-ス等を有すると考えられる。しかし、それら多糖の量比には若干の差があると思われる。また、細胞壁水可溶性画分はほとんど共通で中性糖側鎖をもつラムノガラクツロナンであると思われる。しかし、ゴボウでは顕著な量のイヌリンが含まれている。2.ゴボウのキシログルカンの微細構造を解析した結果、豆科植物キシログルカン型の構造をもつことがわかった。3.また、各種葉菜類のキシログルカンの化学構造も互いに類似しており、豆科植物型キシログルカンであった。4.ゴボウの貯蔵・温水処理中に、水溶性食物繊維のイヌリンが組織内の加水分解酵素の働きにより低分子化されることが明らかとなった。5.タケノコ及びキャベツの水不溶性食物繊維は、いずれもin vitroにおけるグルコ-スの拡散速度遅らせることを明らかにした。これは、水不溶性食物繊維の低分子糖を一時的に抱え込む性質に由来すると考えた。6.糸状菌キシラナ-ゼ(mesophilic fungus strain Y-94:生命工学工業技術研究所の三石安氏より)を用いホホバキシランの構造解析を試み、本酵素は分岐キシランの構造解析に有効であることが判明した。","subitem_description_type":"Abstract"}]},"item_8_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"平成5年度科学研究費補助金一般研究C研究成果報告書, 課題番号:03680054","subitem_description_type":"Other"}]},"item_8_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"42p ; 30cm","subitem_description_type":"Other"}]},"item_8_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"}]}]},"item_8_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kato, Yoji"}]}]},"item_8_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前大学教育学部"}]},"item_8_subject_19":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"596","subitem_subject_scheme":"NDC"}]},"item_8_subject_23":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"家政学・生活科学","subitem_subject_scheme":"Other"}]},"item_8_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"弘前大学教育学部"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加藤, 陽治"}],"nameIdentifiers":[{"nameIdentifier":"5277","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":"1994_kato.pdf","filesize":[{"value":"2.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"1994_kato.pdf","url":"https://hirosaki.repo.nii.ac.jp/record/3139/files/1994_kato.pdf"},"version_id":"96333bf6-a9f6-404b-98db-022f85a4e700"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食物繊維","subitem_subject_scheme":"Other"},{"subitem_subject":"キシログルカン","subitem_subject_scheme":"Other"},{"subitem_subject":"イヌリン","subitem_subject_scheme":"Other"},{"subitem_subject":"ゴボウ","subitem_subject_scheme":"Other"},{"subitem_subject":"多糖類","subitem_subject_scheme":"Other"},{"subitem_subject":"拡散速度","subitem_subject_scheme":"Other"},{"subitem_subject":"葉菜類","subitem_subject_scheme":"Other"},{"subitem_subject":"根菜類","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":"食物繊維構成多糖の微細構造","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食物繊維構成多糖の微細構造"}]},"item_type_id":"8","owner":"3","path":["537"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-03-04"},"publish_date":"2007-03-04","publish_status":"0","recid":"3139","relation_version_is_last":true,"title":["食物繊維構成多糖の微細構造"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-16T06:16:44.656446+00:00"}