{"created":"2023-05-15T08:18:45.871661+00:00","id":79,"links":{},"metadata":{"_buckets":{"deposit":"ba72ff3c-eac8-4d5d-9b39-0503fe2ed426"},"_deposit":{"created_by":4,"id":"79","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"79"},"status":"published"},"_oai":{"id":"oai:mizuho.repo.nii.ac.jp:00000079","sets":["6:9"]},"author_link":["280","281","335","189","192"],"item_3_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"ユシトカネツショリニヨルデンプンノトクシツヘンカトテンオウンシュ、ユシシュ、カネツオンドトノソウゴカンケイ"}]},"item_3_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageStart":"8","bibliographic_titles":[{"bibliographic_title":"瀬木学園紀要"}]}]},"item_3_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"伊藤, 友美"},{"creatorName":"イトウ, トモミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"189","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松井, 秀親"},{"creatorName":"マツイ, ヒデチカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"280","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大脇, 一輝"},{"creatorName":"オオワキ, カズテル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"335","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"安達, 卓生"},{"creatorName":"アダチ, タクオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"281","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山田, 哲也"},{"creatorName":"ヤマダ, テツヤ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"192","nameIdentifierScheme":"WEKO"}]}]},"item_3_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"イトウ, トモミ"}],"nameIdentifiers":[{"nameIdentifier":"189","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"マツイ, ヒデチカ"}],"nameIdentifiers":[{"nameIdentifier":"280","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"オオワキ, カズテル"}],"nameIdentifiers":[{"nameIdentifier":"335","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"アダチ, タクオ"}],"nameIdentifiers":[{"nameIdentifier":"281","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ヤマダ, テツヤ"}],"nameIdentifiers":[{"nameIdentifier":"192","nameIdentifierScheme":"WEKO"}]}]},"item_3_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_3_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Eleven species starches (normal-maize, waxy-maize, amylo-maize, wet-heat-treatment amylo-maize, wheat, normal-rice, waxy-rice, potato, sweet-potato, cassava and sago) were heated in two kinds of commercial oil (Canola (Nissin Oil Co.) (triglyceride) and Econa (Kao Co.) (diglyceride)) at three different temperature (150℃, 130℃ and 20℃) for 1h.After heat treatment, the excess oil was removed from starch-oil mixture by specially designed centrifugation. Amount of the absorbed oil on starch granules was calculated upon the reduced weight of the starch sample after extract treatment with ether. Amount of the incorporated oil (strongly bounded to starch) was calculated upon the oil amount extracted with chloroform-ethanol mixture, by the method of high temperature gas chromatography (DB-1ht capillary column).The results are following: In any case, starch granules held its original figure after heat treatment. Concerning absorbed oil, rice starch showed the highest amount among 11 starch species in all cases that were combination of oil species and temperature condition. On the contrary, potato starch showed the lowest amount under all conditions. In almost cases, treatment temperature was the lower, the absorbed oil amount was the higher.Comparing diglyceride oil with triglyceride oil, the former was far more absorbed on any species of starch. This tendency was more remarkable in the incorporated oil cases. Expect potato (not detected), the amount of diglyceride was double or more than that of triglyceride in all cases.The result of Iodine color reaction showed that amylose was more degraded in diglyceride than in triglyceride. However, the result of GPC showed that amylose of amylo-maize was more degraded in triglyceride. Similar tendency was observed in the case of amylopectin of waxy-maize and waxy rice.It is assumed that this degrading behavior difference between triglyceride and diglyceride on starch might be caused by penetrating ability into starch granule, and this ability might be affected with the hydrophilic/hydrophobic ratio of the both oils, which might contribute starch-oil interaction.","subitem_description_type":"Other"}]},"item_3_full_name_8":{"attribute_name":"著者名(英)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"189","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ITO, Tomomi","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"280","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MATSUI, Hidechika","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"335","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Owaki, Kazuteru","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"281","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ADACHI, Takuo","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"192","nameIdentifierScheme":"WEKO"}],"names":[{"name":"YAMADA, Tetsuya","nameLang":"en"}]}]},"item_3_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12198829","subitem_source_identifier_type":"NCID"}]},"item_3_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Human Sciences"},{"subitem_text_language":"en","subitem_text_value":"Faculty of Agriculture, Meijo University"},{"subitem_text_language":"en","subitem_text_value":"Faculty of Agriculture, Meijo University"},{"subitem_text_language":"en","subitem_text_value":"Faculty of Agriculture, Meijo University"},{"subitem_text_language":"en","subitem_text_value":"Faculty of Agriculture, Meijo University"}]},"item_3_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著"}]},"item_3_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"人間科学部人間科学科"},{"subitem_text_value":"名城大学農学部"},{"subitem_text_value":"名城大学農学部"},{"subitem_text_value":"名城大学農学部"},{"subitem_text_value":"名城大学農学部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2009-03-31"}],"displaytype":"detail","filename":"KJ00005571719.pdf","filesize":[{"value":"635.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://mizuho.repo.nii.ac.jp/record/79/files/KJ00005571719.pdf"},"version_id":"fe56385f-3295-4da5-baf7-1f4a67700a45"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"油脂 熱処理 澱粉 加熱温度"},{"subitem_subject":"commercial oil, heated treatment, property change of starches, wet heat-treatment amylo-maize"}]},"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":"油脂との加熱処理による澱粉の特性変化と澱粉種、油脂種、加熱温度との相互関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"油脂との加熱処理による澱粉の特性変化と澱粉種、油脂種、加熱温度との相互関係"},{"subitem_title":"Effect of Heat Treatment in Oil on Starch Properties and Its Inter-relation among Starch Species, Oil Species and Heat Temperature","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-03-31"},"publish_date":"2009-03-31","publish_status":"0","recid":"79","relation_version_is_last":true,"title":["油脂との加熱処理による澱粉の特性変化と澱粉種、油脂種、加熱温度との相互関係"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-05-15T08:55:58.296299+00:00"}