{"created":"2023-06-20T16:48:58.184884+00:00","id":21017,"links":{},"metadata":{"_buckets":{"deposit":"2f19813d-d17c-4f19-9319-73e074507ba1"},"_deposit":{"created_by":3,"id":"21017","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"21017"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00021017","sets":["14:923:1549:4598"]},"author_link":["35835","35836","35837","35834"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"43","bibliographicPageEnd":"20","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"近畿大学生物理工学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Biology-Oriented Science and Technology of Kindai University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[要旨]骨や歯などの硬組織の主成分であるカルシウムは，血液，筋肉，神経などにおいてさまざまな生理機能を担う必須ミネラルである.日本人のカルシウム摂取量は不足する傾向にあり，種々のカルシム補給食品やカルシウム製剤が商品化されているが，消化器官での溶解性や吸収性が低いなどの問題がある.そこでカルシウム補給剤の溶解性や吸収効果を高めると共に，食品としての用途を拡大するために，ホタテ貝殻を原料とした微粒子クエン酸カルシウム製剤(Nano・CAL) を用いて，溶解性や分散性に関する評価試験方法を検討し，カルシウム補給食品としての機能性の評価を行った.はじめに，人工胃液を天然ミネラル水で段階的に希釈した水溶液を用いて各種Ca製剤(クエン酸カルシウム粉末，炭酸カルシウム剤)の溶解性とpHの変化を解析した.その結果，微細粒子状のクエン酸カルシウムは大粒子状のクエン酸カルシウムや炭酸カルシウム剤よりも分散性や溶解性が高いことが判明した.また，苦味を呈するNano-CAL(b)の溶解性がもっとも高く，次いで酸味型Nano-CAL(α)の溶解性が高く，無味型のNano-CAL(n)は溶解性が低いことが分かった.これらの結果から，製剤粒子中のCaイオンとカルボン酸イオンの偏在性や不均衡な含有量が溶解度を高めていることが示唆された.そこで， Nano-CAL(n)の溶解性を高める方法を検討したところ，乳鉢で摩砕し微粒子化すると分散性が高まり，また，ポリグルタミン酸を添加すると溶解度が一段と高まることが明らかとなった.また，豆乳へNano-CAL(n)剤を過飽和濃度で添加したところ，Ca濃度を牛乳相当濃度(1.2mg／ml) に高めた場合でも豆乳成分の分散性や均一性が保持されており，豆乳タンパク質がCaの分散剤として機能することが示唆された.","subitem_description_type":"Abstract"}]},"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":"近畿大学生物理工学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13427202","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Suzuki,Takahiro"},{"subitem_text_language":"en","subitem_text_value":"Sakamoto,Masaru"},{"subitem_text_language":"en","subitem_text_value":"Tabata,Nobuhiko"},{"subitem_text_language":"en","subitem_text_value":"Okino,Yoshinari"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学生物理工学部生物工学科"},{"subitem_text_value":"近畿大学生物理工学部生物工学科"},{"subitem_text_value":"ユニカ食品株式会社"},{"subitem_text_value":"ユニカ食品株式会社"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Department of Biotechnological Science,Faculty of Biology-Oriented Science and Technology, Kindai University"},{"subitem_text_value":"Department of Biotechnological Science,Faculty of Biology-Oriented Science and Technoliry, Kindai University"},{"subitem_text_value":"Universal Calcium Food Co.,Ltd"},{"subitem_text_value":"Universal Calcium Food Co.,Ltd"}]},"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":"鈴木, 高広"},{"creatorName":"スズキ, タカヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"坂本, 勝"},{"creatorName":"サカモト, マサル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田端, 宣彦"},{"creatorName":"タバタ, ノブヒコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"沖野, 圭修"},{"creatorName":"オキノ, ヨシナリ","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":"2020-07-08"}],"displaytype":"detail","filename":"AN11153712-20200331-0001.pdf","filesize":[{"value":"9.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN11153712-20200331-0001.pdf","url":"https://kindai.repo.nii.ac.jp/record/21017/files/AN11153712-20200331-0001.pdf"},"version_id":"fb1092e1-62c2-4342-a9be-1669b0203ab7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"カルシウム食品","subitem_subject_scheme":"Other"},{"subitem_subject":"人工胃液","subitem_subject_scheme":"Other"},{"subitem_subject":"クエン酸カルシウム","subitem_subject_scheme":"Other"},{"subitem_subject":"ホタテ貝殻","subitem_subject_scheme":"Other"},{"subitem_subject":"溶解性","subitem_subject_scheme":"Other"},{"subitem_subject":"calcium food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"artificial gastric juice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"calcium citrate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"scallop shell","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"solubility","subitem_subject_language":"en","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":"〈Original Papers〉ホタテ貝殻を原料とする高吸収型カルシウム食品の人工胃液試験法による溶解性評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈Original Papers〉ホタテ貝殻を原料とする高吸収型カルシウム食品の人工胃液試験法による溶解性評価"},{"subitem_title":"〈Original Papers〉 Solubility evaluation of high absorbent calcium food made from scallop shell by artificial gastric juice test","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["4598"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-07-08"},"publish_date":"2020-07-08","publish_status":"0","recid":"21017","relation_version_is_last":true,"title":["〈Original Papers〉ホタテ貝殻を原料とする高吸収型カルシウム食品の人工胃液試験法による溶解性評価"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T21:18:40.230085+00:00"}