{"created":"2023-05-15T09:04:31.558418+00:00","id":5598,"links":{},"metadata":{"_buckets":{"deposit":"c06e3c4e-e73b-4d92-8c2a-47d7d4f6aae5"},"_deposit":{"created_by":11,"id":"5598","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"5598"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00005598","sets":["375:380:963"]},"author_link":["5277","5280","5283"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Study on banana starch"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"バナナ　ノ　デンプン　ニ　カンスル　ケンキュウ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"119","bibliographicPageStart":"115","bibliographicVolumeNumber":"121","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　弘前市内のスーパーマーケットの店頭に並べられたばかりのバナナをすぐに購入し、家庭の室温（18℃）下でのバナナ果実中の食物繊維と澱粉の変化について調べた。購入日から０日目、２日目、６日目のバナナの80％エタノール可溶性画分（単糖・オリゴ糖画分）と80％エタノール不溶性画分（澱粉・細胞壁画分）の量は順に、13.98ｇと5.97ｇ、14.56ｇと2.24ｇ、12.98ｇと1.42ｇで、日が増すと不溶性画分が著しく減少することがわかった。この減少は含まれている澱粉の減少に起因することが確認された。また、澱粉の消化性について加熱（糊化）操作とだ液アミラーゼによる加水分解を組み合わせて調べた。バナナ澱粉は生の状態では加水分解されず、加熱すなわち糊化操作が加わることで加水分解されることがわかった。従来よりいわれているバナナ澱粉の難消化性が確認された。難消化性澱粉は食物繊維の１つに含まれる。バナナに含まれる食物繊維は澱粉と細胞壁成分の合算量と見積もることが出来る。バナナの皮の色がハーフイエロー段階のバナナ一本150ｇ（可食部90ｇ）程度で約5.4ｇの食物繊維量と成り、日本人の１日の食物繊維摂取目標量（18～69歳，男性20ｇ以上, 女性18ｇ以上）の1/4程度の摂取が可能ということがわかった。","subitem_description_type":"Abstract"}]},"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"}]}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kato, Yoji"}]}]},"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_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"弘前大学教育学部家政教育講座食物学研究室"}]},"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":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-04-23"}],"displaytype":"detail","filename":"BFEduHirosaki_121_115.pdf","filesize":[{"value":"528.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BFEduHirosaki_121_115.pdf","url":"https://hirosaki.repo.nii.ac.jp/record/5598/files/BFEduHirosaki_121_115.pdf"},"version_id":"e11311c2-4fbc-4c60-9bc7-2429fe305c42"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"バナナ","subitem_subject_scheme":"Other"},{"subitem_subject":"難消化性澱粉","subitem_subject_scheme":"Other"},{"subitem_subject":"食物繊維","subitem_subject_scheme":"Other"},{"subitem_subject":"細胞壁","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":"バナナの澱粉に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"バナナの澱粉に関する研究"}]},"item_type_id":"5","owner":"11","path":["963"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-04-23"},"publish_date":"2019-04-23","publish_status":"0","recid":"5598","relation_version_is_last":true,"title":["バナナの澱粉に関する研究"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-16T06:13:00.713002+00:00"}