{"created":"2021-03-01T06:07:49.488439+00:00","id":4041,"links":{},"metadata":{"_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":["453:454","485:486:487"]},"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","filename":"44_353.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-05-16"},"publish_date":"2012-05-16","publish_status":"0","recid":"4041","relation_version_is_last":true,"title":["低アミロース米の理化学的特性"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:37:00.611543+00:00"}