{"created":"2023-06-19T11:39:23.677402+00:00","id":7428,"links":{},"metadata":{"_buckets":{"deposit":"8b6dc633-3223-4191-872f-151d6c643000"},"_deposit":{"created_by":15,"id":"7428","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"7428"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00007428","sets":["143:602:1692661496609"]},"author_link":["17554","17555","17556"],"item_8_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-05-25","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":"炭酸ナトリウムや水酸化カルシウムをタピオカ澱粉またはコーンスターチに添加し，澱粉糊液と澱粉ゲルのpHを高くすると，澱粉の糊化は阻害されるとわかった。しかし，高温で加熱すると澱粉粒子の崩壊が促進され，アミロース鎖やアミロペクチン鎖が多く溶出することがわかった。そのため，コーンスターチ糊液の粘度やゲルのゲル強度は高pHにおいて高くなった。また，老化の進行具合も緩やかになるとわかった。","subitem_description_type":"Abstract"},{"subitem_description":"Increasing pH of starch pastes or starch gels by adding sodium carbonate or calcium hydroxide caused higher starch gelatinization temperature and gelatinization temperature, i. e. hindering starch gelatinization. However, when the samples were heated at higher temperature than gelatinization temperature, the collapse of starch granules were promoted, then a lot of amylose and amylopectin leached out from starch granules. Therefore, the viscosity of starch pastes and the gel strength of starch gels increased. Moreover, the retrogradation of both starch pastes and starch gels were inhibited.","subitem_description_type":"Abstract"}]},"item_8_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"2012年度～2014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":"24500942","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_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Texture control of alkalized starch pastes or starch gels"}]},"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":"HIRASHIMA, Madoka","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高橋, 亮","creatorNameLang":"ja"},{"creatorName":"TAKAHASHI, Rheo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西成, 勝好","creatorNameLang":"ja"},{"creatorName":"NISHINARI, Katsuyoshi","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":"20K17839.pdf","filesize":[{"value":"159.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"20K17839.pdf","url":"https://mie-u.repo.nii.ac.jp/record/7428/files/20K17839.pdf"},"version_id":"51213289-5cb8-4e06-8b8c-2aeb77ce6814"}]},"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":"アルカリ性食品","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":"アルカリ性食品中での澱粉のテクスチャー制御法","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アルカリ性食品中での澱粉のテクスチャー制御法","subitem_title_language":"ja"}]},"item_type_id":"8","owner":"15","path":["1692661496609"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-01-13"},"publish_date":"2017-01-13","publish_status":"0","recid":"7428","relation_version_is_last":true,"title":["アルカリ性食品中での澱粉のテクスチャー制御法"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-10-27T05:03:30.236741+00:00"}