{"created":"2023-05-15T12:04:42.368456+00:00","id":9269,"links":{},"metadata":{"_buckets":{"deposit":"952f86ef-2f65-4078-9e09-a18e7d255c56"},"_deposit":{"created_by":3,"id":"9269","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9269"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00009269","sets":["1504:1510"]},"author_link":["72549","72547","72544","72548","72545","72546"],"item_16_alternative_title_23":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Properties of Soymilk Prepared from Soybeans of Different Varieties"}]},"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-08-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"8","bibliographicPageEnd":"561","bibliographicPageStart":"556","bibliographicVolumeNumber":"42","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2011-01-25"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"The properties of soymilk, which prepared from soybeans of six varieties having different subunit composition, were studied. Soymilk's protein particles were fractionated in size by differential centrifugation. The particles of more than 100nm, 100-40nm, and less than 40nm in diameter were obtained as large protein particles (LP), medium protein particles (MP), and supernatant protein (SP), respectively. The LP content in all raw soymilks decreased and the MP content increased by heating, but the MP content in soymilk prepared from GILM (7S rich) did not increase so much by heating. When calcium chloride was added to the soymilks, the protein solubilities of the soymilk from Karikei 434 (11S rich) decreased sharply between 6 and 8mM calcium chloride, while that from GILM decreased sharply between 10 and 12mM. The concentration of magnesium chloride, which began to decrease the protein solubilities, was similar to that of calcium chloride. But a decreasing slope of the protein solubilities by magnesium chloride was gentler than that by calcium chloride. The precipitation pH of protein by magnesium chloride was 0.1 pH higher than that by calcium chloride. Phytate in the soymilks accelerated a pH-decrease on the addition of calcium chloride. These results suggest that higher calcium and magnesium concentrations are required for the 7S globulin rich-soymilk coagulation than for normal soymilk coagulation, and that the pH decrease by the addition of calcium in phytate rich-soymilk is greater than that in low phytate soymilk.","subitem_description_type":"Other"},{"subitem_description":"ダイズの主要なタンパク質である7S及び11Sグロブリンの組成比の異なる6種類のダイズを用いて豆乳を調製し,粒子組成,フィチン含量,カルシウム及びマグネシウムに対するタンパク質の溶解度などについて測定し豆乳の凝固との関連を検討した.\n(1) 6種類の豆乳いずれも,加熱処理によりタンパク質よりなる大粒子が減少し,中粒子が増加した.しかし,7SグロブリンリッチのGILMでは中粒子の増加が少なかった.\n(2) 11Sリッチの刈系434は塩化カルシウム濃度6-8mMでタンパク質溶解度が減少し,ミヤギシロメも同様であった.IOMは6-10mMで,刈系423とナンブシロメ+オクシロメは8-10mMで,7SリッチのGILMでは10-12mMで減少した.\n(3) 各豆乳の塩化カルシウムによるタンパク質溶解度減少時のpHは,7SリッチのGILMではpH 5.9,他の5種類の豆乳ではpH 6.1付近であった.\n(4) 各豆乳に塩化マグネシウムを加えた場合,タンパク質溶解度の減少開始のモル濃度は塩化カルシウムとほぼ同様であったが,その減少割合はゆるやかであった.\n(5) 各豆乳のタンパク質溶解度が減少するpHは塩化カルシウムよりも塩化マグネシウムの方が約0.1 pH高かった.\n(6) 豆乳のフィチン含量が多いほど塩化カルシウムを加えたときのpH低下は大きいことが示された.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"72547","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TEDUKA, Masanori"}]},{"nameIdentifiers":[{"nameIdentifier":"72548","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ONO, Tomotada"}]},{"nameIdentifiers":[{"nameIdentifier":"72549","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ITO, Tetsuo"}]}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-027X","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学農学部応用生物学科, （現）太子食品工業(株)研究部"},{"subitem_text_value":"岩手大学農学部応用生物学科"},{"subitem_text_value":"岩手大学農学部応用生物学科"}]},"item_16_version_type_27":{"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":"手塚, 正教"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小野, 伴忠"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"伊東, 哲雄"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-11-14"}],"displaytype":"detail","filename":"jjsfst-v42n8p556-561.pdf","filesize":[{"value":"655.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jjsfst-v42n8p556-561.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/9269/files/jjsfst-v42n8p556-561.pdf"},"version_id":"d4f8ef00-1d0f-46f6-ac7e-14dbe29d3273"}]},"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":"品種の異なるダイズから調製した豆乳の性質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"品種の異なるダイズから調製した豆乳の性質"}]},"item_type_id":"16","owner":"3","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-01-25"},"publish_date":"2011-01-25","publish_status":"0","recid":"9269","relation_version_is_last":true,"title":["品種の異なるダイズから調製した豆乳の性質"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:08:20.279662+00:00"}