{"created":"2023-06-20T16:35:44.983760+00:00","id":5163,"links":{},"metadata":{"_buckets":{"deposit":"a9cc4e6f-e5d1-4e3b-b6dd-35195923400d"},"_deposit":{"created_by":3,"id":"5163","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5163"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005163","sets":["14:923:1379:1465","21:3039:3040:3075"]},"author_link":["7356","7355"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"On the degradation of fructose-glycine and di-fructose-glycine in the browning reaction"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1973-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"80","bibliographicPageStart":"75","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Author abstract]A few experiments were performed for basic investigation on non-enzymatic browning reaction. Fructose-glycine (FG) and di-fructose-glycine (DFG) were prepared from browning solutionof glucose and glycine. The yields of the products were determined by using amino acid analyzer. When the aqueous solution of DFG was heated, liberation of FG and subsequent release of glycine occurred. These changes were enhanced by addition of glucose, Cu and Fe as well as by heating. Although FG was readily degraded in alkali medium, degradation of DFG was markedly accelerated at pH 5, compared with pH 7, 9 and 3.[著者抄録]1. 非酵素的褐変反応の研究を、モデル系を用いて実験した。2. 褐変反応の中間生成物を使って、生成、分解機構について追求した。3. DFGは加熱により、FGとなり、さらにglycineを遊離させた。4. この変化は高温になるほど速やかであった。5. FGはアルカリで分解が激しいが、DFGはむしろ弱酸性で分解しやすかった。6. DFGにglucoseを添加した場合、分解はとくに大きかった。7. FG、DFGの分解は、Cu^+、Fe^+イオンによって促進された。8. これらのことから、中間生成物の生成、分解機構について、若干の考察をおこなった。","subitem_description_type":"Abstract"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Ishidate, Hiroshi"},{"subitem_text_language":"en","subitem_text_value":"Onishi, Toshio"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部食品栄養学科栄養化学研究室"},{"subitem_text_value":"近畿大学農学部食品栄養学科栄養化学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Food Chemistry, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Food Chemistry, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"}]},"item_2_textarea_42":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_textarea_value":"本文非公開（著作権未処理）"}]},"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石立,  広"},{"creatorName":"イシダテ, ヒロシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大西,  俊夫"},{"creatorName":"オオニシ, トシオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"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_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-19730315-0075.jpeg","thumbnail_url":"/api/files/a9cc4e6f-e5d1-4e3b-b6dd-35195923400d/AN00064044-19730315-0075.jpeg?versionId=e96f2c80-d90c-4bfc-be96-407eb248aabc"}]}]},"item_title":"褐変反応におけるFructose-glycine及びdi-Fructose-glycineの分解について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"褐変反応におけるFructose-glycine及びdi-Fructose-glycineの分解について"}]},"item_type_id":"2","owner":"3","path":["1465","3075"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-03-18"},"publish_date":"2008-03-18","publish_status":"0","recid":"5163","relation_version_is_last":true,"title":["褐変反応におけるFructose-glycine及びdi-Fructose-glycineの分解について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T00:55:19.413779+00:00"}