{"created":"2023-06-19T11:43:38.094113+00:00","id":13250,"links":{},"metadata":{"_buckets":{"deposit":"503cc46e-b7d0-4aa1-99f3-7f31f2aab210"},"_deposit":{"created_by":15,"id":"13250","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"13250"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00013250","sets":["143:602:1692661580034"]},"author_link":["42959","42960"],"item_8_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-05-23","bibliographicIssueDateType":"Issued"}}]},"item_8_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"pHを高くし，アルカリ性に調整したコーンスターチ，タピオカ澱粉，ジャガイモ澱粉の糊化および老化特性について検討した。高pHでの澱粉の糊化は，pHにより同様の傾向を示した。いずれの澱粉においてもpH11付近では糊化が起こりにくいため，澱粉糊液の粘度は低下した。一方，pH12を超えると糊化が起こりやすくなるため，糊液の粘度は上昇した。しかし，pH13付近では糊液の粘度は著しく低下した。これはアミロース鎖やアミロペクチン鎖の分解が原因だと考えられる。\nコーンスターチとジャガイモ澱粉糊液の保存に伴う離水量はpHが高くなるほど少なく，高pHほど老化の進行がゆるやかになるとわかった。","subitem_description_type":"Abstract"},{"subitem_description":"The gelatinization and retrogradation of cornstarch, tapioca starch and potato starch at higher pH were investigated. The pH was adjusted by using alkali buffer and alkali salts. The gelatinization of various starches at higher pH varied with depending on the pH. The viscosity of pastes for all kinds of starches decreased at around pH11, because the gelatinization of starches inhibited. On the other hand, the gelatinization of starches was promoted at around pH12, then the viscosity of starch pastes increased. However, the viscosity of pastes at around pH13 greatly decreased because it possibly caused the degradation of amylose and amylopectin.\nThe retrogradation of cornstarch and potato starch was inhibited with increasing pH, then the syneresis of starch pastes stored decreased with increasing pH.","subitem_description_type":"Abstract"}]},"item_8_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"2015年度～2017年度科学研究費補助金(基盤研究(C))研究成果報告書","subitem_description_type":"Other"}]},"item_8_description_64":{"attribute_name":"科研費番号","attribute_value_mlt":[{"subitem_description":"15K00782","subitem_description_type":"Other"}]},"item_8_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学"}]},"item_8_text_31":{"attribute_name":"出版者（ヨミ）","attribute_value_mlt":[{"subitem_text_value":"ミエダイガク"}]},"item_8_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Kaken / 科研費報告書"}]},"item_8_version_type_15":{"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":"平島, 円","creatorNameLang":"ja"},{"creatorName":"ヒラシマ, マドカ","creatorNameLang":"ja-Kana"},{"creatorName":"HIRASHIMA, Madoka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"42959","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高橋, 亮","creatorNameLang":"ja"},{"creatorName":"タカハシ, リョウ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKAHASHI, Rheo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"42960","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":"2020-01-21"}],"displaytype":"detail","filename":"2019RP0009.pdf","filesize":[{"value":"214.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"2019RP0009","url":"https://mie-u.repo.nii.ac.jp/record/13250/files/2019RP0009.pdf"},"version_id":"8abd3423-aff4-466e-be40-cda0f5582899"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"澱粉","subitem_subject_scheme":"Other"},{"subitem_subject":"テクスチャー","subitem_subject_scheme":"Other"},{"subitem_subject":"アルカリ性物質","subitem_subject_scheme":"Other"},{"subitem_subject":"糊化","subitem_subject_scheme":"Other"},{"subitem_subject":"老化","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":"澱粉食品へのアルカリ性物質の作用機構","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"澱粉食品へのアルカリ性物質の作用機構","subitem_title_language":"ja"},{"subitem_title":"The mechanism of affecting alkali substances in starch products","subitem_title_language":"en"}]},"item_type_id":"8","owner":"15","path":["1692661580034"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-01-21"},"publish_date":"2020-01-21","publish_status":"0","recid":"13250","relation_version_is_last":true,"title":["澱粉食品へのアルカリ性物質の作用機構"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-11-01T02:47:09.278250+00:00"}