{"created":"2023-06-20T16:48:28.032722+00:00","id":20371,"links":{},"metadata":{"_buckets":{"deposit":"1ba6f0bb-ee98-4999-be6f-dcfd20e55d1b"},"_deposit":{"created_by":3,"id":"20371","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"20371"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00020371","sets":["14:923:2261:4541"]},"author_link":["34774","34773","34772","34775","34771"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"81","bibliographicPageStart":"75","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"近畿大学次世代基盤技術研究所報告"},{"bibliographic_title":"Annual Report of Fundamental Technology for Next Generation Research Institute, Kindai University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"For seven cultivars, such as Kirara397, Yumepirika, Hitomebore, Koshihikari, Hinohikari, Ichihomare and shinnosuke, the distribution of amylopectin chain-1ength in the white rice grains was measured using high performance anion exchange chromatography with a pulsed amperometric detector. The different distribution profiles were shown among the cultivars. Short glycosyl chains increased by cooking rice grains, indicating hydrolysis of glycosyl chains in amylopectin molecules. Sensory characteristics for cooked rice of the seven cultivars were evaluated by a series of analytical equipment and a sensory test. It seemed that the amount of short glycosyl chains in amylopectin contributed to the stickiness of cooked rice grains.","subitem_description_type":"Abstract"}]},"item_2_description_34":{"attribute_name":"目次","attribute_value_mlt":[{"subitem_description":"Ⅲ.論文集","subitem_description_type":"Other"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学次世代基盤技術研究所"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21858802","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"KANEMOTO,Yuta"},{"subitem_text_language":"en","subitem_text_value":"TAKATSU,Kunimoto"},{"subitem_text_language":"en","subitem_text_value":"IDESAWA,Yuya"},{"subitem_text_language":"en","subitem_text_value":"FUJITA,Akiko"},{"subitem_text_language":"en","subitem_text_value":"WATANABE,Yoshiyuki"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学工学部化学生命工学科"},{"subitem_text_value":"株式会社サタケ食味研究室"},{"subitem_text_value":"株式会社サタケ食味研究室"},{"subitem_text_value":"株式会社サタケ食味研究室"},{"subitem_text_value":"近畿大学大学院システムエ学研究科システムエ学専攻; 教授: 工学部化学生命工学科; 教授: 近畿大学次世代基盤技術研究所; 教授"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Kindai University"},{"subitem_text_value":"Kindai University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"金本, 湧太"},{"creatorName":"カネモト, ユウタ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高津, 地志"},{"creatorName":"タカツ, クニモト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"出澤, 侑也"},{"creatorName":"イデサワ, ユウヤ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤田, 明子"},{"creatorName":"フジタ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"渡邉, 義之"},{"creatorName":"ワタナベ , ヨシユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-11-15"}],"displaytype":"detail","filename":"AA12517632-20191000-0075.pdf","filesize":[{"value":"856.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AA12517632-20191000-0075.pdf","url":"https://kindai.repo.nii.ac.jp/record/20371/files/AA12517632-20191000-0075.pdf"},"version_id":"abdc446f-b732-4518-8788-4c5bf5c99b9a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Amylopectin","subitem_subject_scheme":"Other"},{"subitem_subject":"Chain-length Distribution","subitem_subject_scheme":"Other"},{"subitem_subject":"High Performance Anion Exchange Chromatography","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory Characteristic","subitem_subject_scheme":"Other"},{"subitem_subject":"White Rice","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"〈原著論文〉精白米のアミロペクチン鎖長分布とその食味特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈原著論文〉精白米のアミロペクチン鎖長分布とその食味特性"},{"subitem_title":"Distribution of Amylopectin Chain Length in White Rice Grains and their Sensory Characteristics","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["4541"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-15"},"publish_date":"2019-11-15","publish_status":"0","recid":"20371","relation_version_is_last":true,"title":["〈原著論文〉精白米のアミロペクチン鎖長分布とその食味特性"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T21:25:59.868194+00:00"}