{"created":"2023-06-19T11:38:37.289513+00:00","id":6354,"links":{},"metadata":{"_buckets":{"deposit":"5ef7645d-9b66-4637-b732-96868b43b9bc"},"_deposit":{"created_by":13,"id":"6354","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"6354"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00006354","sets":["420:421:498:505"]},"author_link":["14600","14601","14602"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"93","bibliographicPageStart":"87","bibliographicVolumeNumber":"67","bibliographic_titles":[{"bibliographic_title":"三重大學農學部學術報告 = The bulletin of the Faculty of Agriculture, Mie University"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"1）ネーゲリーアミロデキストリンの調製において，16%硫酸での30℃でのジャガイモデンプンの分解はすべて非晶部でおきると考えられる。90日間処理したものの分解率は22%で，その比結晶化度の増大はX線回折法でもほぼ同じ1.35倍が示された。 \n2) ジャガイモデンプンの酸加水分解は30°，38℃では1つの指数関数の式で示され，その酸抵抗性部分の重量分率(C₀)は100%であった。45℃以上での酸加水分解は2つの指数関数の式で示され，45℃で67%，50℃で38%，55℃で18% と温度の上昇につれて(C₀) が減少した。またこれら温度での分解速度定数(Kc)はあまり大差がなかった。非(弱)酸抵抗性部分の重量分率(a₀)とその分解速度定数(Ka)は温度の上昇につれて増大した。\n3)種々のデンプンの50℃での酸分解において，一般にC₀が大きいほど分解され難いが，サツマイモとモチゴメはKcが大きいので，C₀が大きいが分解され易い。またa₀が大きいほど分解され易いが，ジャガイモデンプンのKaは他のものよりも小さく，分解され難い弱酸抵抗性部分を有する。","subitem_description_type":"Abstract"},{"subitem_description":"1. In the preparation of Nägeli amylodextrin of potato starch by treatment with　16% sulfuric acid at 30℃，it was considered that the only amorphous portion of starch granules was hydrolyzed and crystalline portion was scarcely hydrolyzed at all. The crystallinity of Nägeli amylodextrin prepared by acid treatment (the hydrolysis ratio : 0.22) was calculated to be 1.28 times larger than that of the original starch, While it was showed 1.35 times larger than that of the original starch by means of X-ray diffractometer. \n2. The hydrolysis process of potato starch by the sulfuric acid at 30° and 38℃ was represented with one exponential equation. The hydrolysis process at above 45℃ was given by two exponential equations. The weight ratio of the acid resistant portion (C₀) at 30° and 38℃ was 100%, while the values at 45°, 50° and 55℃ were 67, 38 and 18%, respectively. The weight ratio of the low acid resistant portion (a₀) and the rate constant (Ka) of low acid resistant portion increased with an increase of temperature. \n3. In the acid hydrolysis at 50℃, it has a tendency that a starch has high value of C₀ is resistant to deteriotation. However, there is some expection, that is, sweet and waxy rice starch were more easily hydrolyzed in spite of having its high value. The above fact may be explained by its high Ka.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学農学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0462-4408","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00234337","subitem_source_identifier_type":"NCID"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"On the Acid Resistance of Starch Granules"}]},"item_4_text_63":{"attribute_name":"ノート","attribute_value_mlt":[{"subitem_text_value":"Agropedia提供データ"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_4_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":"奈良, 省三","creatorNameLang":"ja"},{"creatorName":"Nara, Shozo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"坂倉, 正司","creatorNameLang":"ja"},{"creatorName":"Sakakura, Masashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小宮, 孝志","creatorNameLang":"ja"},{"creatorName":"Komiya, Takashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"AN002343370006706.pdf","filesize":[{"value":"422.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN002343370006706.pdf","url":"https://mie-u.repo.nii.ac.jp/record/6354/files/AN002343370006706.pdf"},"version_id":"974776e5-087a-4817-b4b6-59a50edd3f29"}]},"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":"デンプン粒の酸抵抗性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"デンプン粒の酸抵抗性について","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["505"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-07-05"},"publish_date":"2007-07-05","publish_status":"0","recid":"6354","relation_version_is_last":true,"title":["デンプン粒の酸抵抗性について"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-13T05:03:44.371880+00:00"}