{"created":"2023-06-19T11:45:02.794091+00:00","id":15250,"links":{},"metadata":{"_buckets":{"deposit":"21c7491e-2cb9-4be2-856e-419fc895112a"},"_deposit":{"created_by":15,"id":"15250","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"15250"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00015250","sets":["143:602:1692661661745"]},"author_link":[],"item_8_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-05-19","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":"アルカリ性の緩衝液と炭酸ナトリウムでアルカリ性に調整したコーンスターチ,小麦澱粉,サゴ澱粉の糊化および老化特性についてDSC測定及び一軸圧縮測定により検討した。 \nアルカリ性での澱粉の糊化は,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かった。その影響を受けて,コーンスターチゲルはやわらかくなったが,小麦澱粉とサゴ澱粉はかたくなった。一方,pH12を超えると糊化が起こりやすくなるため,いずれの澱粉ゲルもしなやかになった。また,コーンスターチ,小麦澱粉,サゴ澱粉ゲルの保存に伴う変化は同様で,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, wheat starch and sago starch at higher pH were investigated by DSC measurements and uniaxial compression tests. The pH was adjusted by using alkali buffer and sodium carbonate. The gelatinization of various starches at higher pH varied with depending on the pH. The gelatinization of starches at pH less than 11 occurred at higher temperature. The fracture stress of cornstarch gels at around pH 11 decreased, because the gelatinization of starches inhibited. However, the fractures stress of wheat and sago starch gels increased. On the other hand, the gelatinization of starches at pH more than 12 occurred at lower temperature, and the fracture strain of all starch gels increased. The retrogradation process of cornstarch, wheat starch and sago starch at higher pH was almost the same, and the progress of the retrogradation of all kinds of starches was slower at higher pH.","subitem_description_type":"Abstract"}]},"item_8_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"2018年度~2020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":"18K02203","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"}]},{"creatorNames":[{"creatorName":"高橋, 亮","creatorNameLang":"ja"},{"creatorName":"タカハシ, リョウ","creatorNameLang":"ja-Kana"},{"creatorName":"Takahashi, Rheo","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-11-22"}],"displaytype":"detail","filename":"2022RP0009.pdf","filesize":[{"value":"208.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"2022RP0009","url":"https://mie-u.repo.nii.ac.jp/record/15250/files/2022RP0009.pdf"},"version_id":"930e77f5-2950-4fba-bf47-c32db375ebad"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"澱粉","subitem_subject_scheme":"Other"},{"subitem_subject":"アルカリ","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":"アルカリ性物質の澱粉への作用機構","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アルカリ性物質の澱粉への作用機構","subitem_title_language":"ja"},{"subitem_title":"The mechanism of alkaline substances on starch","subitem_title_language":"en"}]},"item_type_id":"8","owner":"15","path":["1692661661745"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-11-22"},"publish_date":"2022-11-22","publish_status":"0","recid":"15250","relation_version_is_last":true,"title":["アルカリ性物質の澱粉への作用機構"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-11-02T01:08:03.975630+00:00"}