{"created":"2023-06-20T16:35:47.960641+00:00","id":5225,"links":{},"metadata":{"_buckets":{"deposit":"b45d1509-4c75-4a15-9f1d-d68d15e75f84"},"_deposit":{"created_by":3,"id":"5225","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5225"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005225","sets":["14:923:1379:1469","21:3039:3040:3078"]},"author_link":["7500","7499"],"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 formation 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":"1971-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"122","bibliographicPageStart":"115","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]As the basic reserch of the study of non-enzymatic browning reaction, a few experiments were performed. Aqueous solutions of glucose and glycine, of fructose-glycine (FG), or of their mixture, were heated at various pH and temperature. The quantities of important intermediates in this reaction, FG and di-fructose-glycine (DFG) , were determined quantitatively by the method on amino acid analyzer. In the solutions of glucose and glycine, the maximum quantities of FG were observed in each pH, although the browning were increaced every time. This tendency showed more clearly at alkali side. In the solutions of FG, the degradation of FG and liberation of DFG by heating, were recognized. This tendency was promoted by additition of glycine, and disturbed slightly by glucose. The mechanism of FG and DFG formation was discussed.[要約]①非酵素的褐変反応の基礎的研究を、糖-アミノ酸のモデル系について実験をした。②Glucoseおよびglycineの等モル水溶液を、各種の条件で加熱または貯蔵し、またfructose glycine (FG))水溶液も、必要に応じてこれにglucose又はglycineを添加し、同様処理を行ない、これらの反応の初期生産物の消長を、主としてアミノ酸自動分析器を用いて追求した｡③Glucoseとglycineの混合水溶液は、加熱と共にbrowningを増大するにもかかわらず、FG生成量は途中で極大値を経過した｡この傾向はとくにアルカリ側で明瞭であった｡④上液にマロン酸を添加した際、browningは抑えられ、FG量は増加した。⑤FG水溶液自体を加熱または貯蔵した際、browningと共にFGの分解、DFG生成、glycine生成がみられた。⑥これにglycineを添加すると、FG分解、DFG生成、browningが促進され、glucoseを添加すると、FG分解、DFG生成がむしろ抑圧され、browningをあまり進まなかった。⑦これらの機構について若干の考察を行った｡","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":"AN00064044-19710315-0115.jpeg","thumbnail_url":"/api/files/b45d1509-4c75-4a15-9f1d-d68d15e75f84/AN00064044-19710315-0115.jpeg?versionId=0d7dd90e-fc97-4e6b-9a0a-80eedd58606e"}]}]},"item_title":"褐変反応におけるfructose-glycine及びdi-fructose-glycineの生成について","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の生成について"}]},"item_type_id":"2","owner":"3","path":["1469","3078"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-04-02"},"publish_date":"2008-04-02","publish_status":"0","recid":"5225","relation_version_is_last":true,"title":["褐変反応におけるfructose-glycine及びdi-fructose-glycineの生成について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T00:54:57.470138+00:00"}