{"created":"2023-05-15T12:04:43.367170+00:00","id":9291,"links":{},"metadata":{"_buckets":{"deposit":"6ff38c76-b092-41b6-a2cf-1164eba06e79"},"_deposit":{"created_by":3,"id":"9291","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9291"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00009291","sets":["1504:1510"]},"author_link":["72617","72615","72619","72616","72618","72620"],"item_16_alternative_title_23":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Characterization of Millet Proteins and Making Lactic Acid Beverage"}]},"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-09-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"8","bibliographicPageEnd":"60","bibliographicPageStart":"57","bibliographic_titles":[{"bibliographic_title":"岩手県工業技術センター研究報告"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2011-09-12"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"アワやキビなどの雑穀類は近年再評価されている｡本報告ではHDL (善玉コレステロール)上昇効果を有する雑穀タンパク質の解析と利用方法を検討した｡Landry-Moureaux　の溶媒抽出法により得られた蛋白質5画分のうち､プロラミン画分は全タンパク質の60-80%を占めていた.SDS-PAGEによりアワ及びキビプロラミンを分画したところ､GIx､ALa､Leuがそれぞれ15%以上を占めるポリペプチドとMet､Pro含量の高いポリペプチドで構成されており､トウモロコシゼインと相似性を有することがわかった｡また､雑穀タンパク質の有効な利用方法として乳酸\n菌で醗酵を誠みたところ､供試菌株中では､Streptococcus thermophilus(IFO 13957)をスター\nターとした場合にpHが4以下まで低下し､風味も優れていた。","subitem_description_type":"Other"},{"subitem_description":"We have previously reported that millet dietary protein elevated the plasma levels of HDL\ncholesterol in rats. In this study, We examined the composition of the polypeptides of millets protein to determine if the structure of millets protein may lead to an explanation of the efects of these grains. The proteins extracted from foxtail and proso millets were 64.1% and 80.0% prolamin, respectively. The polypeptides of the prolamins were classirled into two groups. The major polypeptides of 27-19 kDa were rich in leucine and alanine, whereas the 17-14 kDa polypeptides were rich in methionine and proline.\nThese results showed that the major polypeptides of prolamin were homologous to zein. We also\ninvestigated making a lactic acid beverage by using millets protein in fermentation. Three lactic acid bacteria were used, Streptococcus thermophilus(IFO13957) was a suitable strain under our condition.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"72618","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KOHAMA, Keiko"}]},{"nameIdentifiers":[{"nameIdentifier":"72619","nameIdentifierScheme":"WEKO"}],"names":[{"name":"OHSAWA, Junya"}]},{"nameIdentifiers":[{"nameIdentifier":"72620","nameIdentifierScheme":"WEKO"}],"names":[{"name":"NISHIZAWA, Naoyuki"}]}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岩手県工業技術センター"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-0776","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手県工業技術センター応用生物部"},{"subitem_text_value":"岩手県工業技術センター応用生物部"},{"subitem_text_value":"岩手大学農学部農業生命科学科"}]},"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":"小浜, 恵子"}],"nameIdentifiers":[{"nameIdentifier":"72615","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大澤, 純也"}],"nameIdentifiers":[{"nameIdentifier":"72616","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西澤, 直行"}],"nameIdentifiers":[{"nameIdentifier":"72617","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":"2016-11-14"}],"displaytype":"detail","filename":"jiiri-n8p57-60.pdf","filesize":[{"value":"503.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jiiri-n8p57-60.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/9291/files/jiiri-n8p57-60.pdf"},"version_id":"310e2c39-2018-4343-b6c0-72ce9372149f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アワ","subitem_subject_scheme":"Other"},{"subitem_subject":"キビ","subitem_subject_scheme":"Other"},{"subitem_subject":"プロラミン","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸菌飲料","subitem_subject_scheme":"Other"},{"subitem_subject":"millet","subitem_subject_scheme":"Other"},{"subitem_subject":"prolamins","subitem_subject_scheme":"Other"},{"subitem_subject":"lactic beverage","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"雑穀種子タンパク質の性質と乳酸菌飲料への利用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"雑穀種子タンパク質の性質と乳酸菌飲料への利用"}]},"item_type_id":"16","owner":"3","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-09-12"},"publish_date":"2011-09-12","publish_status":"0","recid":"9291","relation_version_is_last":true,"title":["雑穀種子タンパク質の性質と乳酸菌飲料への利用"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:07:21.557769+00:00"}