{"_buckets": {"deposit": "6f0118b6-5184-494c-b61c-2690d38925c1"}, "_deposit": {"id": "4041", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "4041"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00004041", "sets": ["454", "487"]}, "item_5_alternative_title_1": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Physicochemical Properties of Low-amylose Rice"}]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1997-05", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "5", "bibliographicPageEnd": "360", "bibliographicPageStart": "353", "bibliographicVolumeNumber": "44", "bibliographic_titles": [{"bibliographic_title": "日本食品科学工学会誌"}, {"bibliographic_title": "日本食品科学工学会誌", "bibliographic_titleLang": "en"}]}]}, "item_5_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "うるち米19点(アミロース含量17.6～26.4%),低アミロース米11点(アミロース含量8.3～17.6%)及びもち米10点の理化学的特性を調べた.\\n(1) 澱粉の塩酸分解残渣量は,アミロース含量と有意の相関関係を示した.澱粉の塩酸分解残渣量は,もち米が多く低アミロース米(アミロース含量13.0%以下)が中間でうるち米が少なかった.\\n(2) 精米の飽和水分は,アミロース含量及び澱粉の飽和水分と有意の相関関係を示した.この関係から,精米の飽和水分は澱粉の吸水性に依存すると推察された.澱粉の飽和水分は,もち米が高く低アミロース米(アミロース含量14.0%以下)が中間でうるち米が少なかった.\\n(3) アミログラフィー特性の糊化温度・最高粘度は,アミロース含量と有意の相関関係を示した.アミロース含量13.6%以下の低アミロース米の糊化温度・最高粘度は,うるち米ともち米の中間であった.\\n(4) 電気炊飯器で調製した糊化試料のG′及びtanδは,アミロース含量と有意の相関関係を示した.tanδは,もち米が大きく低アミロース米(アミロース含量13.6%以下)が中間でうるち米が小さかった.\\n(5) 糊化試料の酸溶解度は,アミロース含量およびそのtanδとそれぞれ関係した.米飯の酸溶解度は,もち米が高く,低アミロース米(アミロース含量13.6%以下)が中間で,うるち米が低かった.", "subitem_description_type": "Abstract"}, {"subitem_description": "Low-amylose rice will be supposed to increase in quantity as food materials. So, physicochemical properties of milled rices were investigated in consideration of amylose content using 19 varieties of non-glutinous rice, 11 of low-amylose rice and 10 of glutinous rice. The amounts of acid hydrolysis residue from rice starches showed high correlation with amylose content (r=0.917^**). The amount of the residue of glutinous rice starches, low-amylose rice starches and non-glutinous rice starches was 30-81, 183-252 and 305-516 mg/100g, respectively. Water absorption of milled rices showed high correlation with either amylose content (r=-0.955^**) or the water absorption of rice starches (r=0.953^**). The water absorption of rice starches from glutinous rice, low-amylose rice and non-glutinous rice was 49.3-50.8, 47.0-48.3 and 44.5-47.8%, respectively. From this result, water absorption of milled rices would depend on that of rice starches. Peak viscosity of amylograph characteristics showed high correlation with amylose content (r=-0.923^**). Tanδ(=G”/G’) of cooked rice showed high correlation with amylose content (r=-0.944^**), and the tanδ of glutinous rice, low-amylose rice and non-glutinous rice was 0.426-0.529, 0.360-0.415 and 0.196-0.349, respectively. Acid-solubility showed high correlation with either amylose content (r=-0.973^**) or tanδ of cooked rice (r=0.951^**). The acid-solubility of glutinous rice, low-amylose rice and non-glutinous rice was 92.2-99.4, 79.6-84.3 and 52.5-77.5%, respectively. However, these components showed no correlation to protein content of milled rices. From these results, it was concluded that low-amylose rice whose amylose content was less than 14.0% were intermediate properties between glutinous rice and non-glutinous rice for all the components related to amylose content.", "subitem_description_type": "Abstract"}]}, "item_5_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "47022", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Yoshii, Youichi"}]}, {"nameIdentifiers": [{"nameIdentifier": "47023", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Arisaka, Masami"}]}, {"nameIdentifiers": [{"nameIdentifier": "47024", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Joh, Toshio"}]}, {"nameIdentifiers": [{"nameIdentifier": "47025", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Hayakawa, Toshirou"}]}]}, "item_5_publisher_7": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "日本食品科学工学会"}]}, "item_5_rights_15": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "社団法人日本食品科学工学会"}]}, "item_5_select_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_5_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN10467499", "subitem_source_identifier_type": "NCID"}]}, "item_5_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1341027X", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "吉井, 洋一"}], "nameIdentifiers": [{"nameIdentifier": "47018", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "有坂, 將美"}], "nameIdentifiers": [{"nameIdentifier": "47019", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "城, 斗志夫"}], "nameIdentifiers": [{"nameIdentifier": "47020", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "早川, 利郎"}], "nameIdentifiers": [{"nameIdentifier": "47021", "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": "2019-07-30"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "44_353.pdf", "filesize": [{"value": "1.2 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1200000.0, "url": {"label": "44_353.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/4041/files/44_353.pdf"}, "version_id": "5814a740-6e9d-4fda-b010-4ab2f3f549c0"}]}, "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": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "低アミロース米の理化学的特性", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "低アミロース米の理化学的特性"}, {"subitem_title": "低アミロース米の理化学的特性", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "487"], "permalink_uri": "http://hdl.handle.net/10191/17994", "pubdate": {"attribute_name": "公開日", "attribute_value": "2012-05-16"}, "publish_date": "2012-05-16", "publish_status": "0", "recid": "4041", "relation": {}, "relation_version_is_last": true, "title": ["低アミロース米の理化学的特性"], "weko_shared_id": null}