{"created":"2023-06-19T10:04:21.235179+00:00","id":13170,"links":{},"metadata":{"_buckets":{"deposit":"20686f3c-eebc-42b9-b3c0-12ec743fe9ec"},"_deposit":{"created_by":23,"id":"13170","owners":[23],"pid":{"revision_id":0,"type":"depid","value":"13170"},"status":"published"},"_oai":{"id":"oai:kwmw.repo.nii.ac.jp:00013170","sets":["7:29:37"]},"author_link":["65721","65720","61159","61158","61160","65719"],"item_1_alternative_title_20":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Guar Gum on Digestion of Starch"}]},"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"デンプン ノ ショウカセイ ニ アタエル グアーガム ノ エイキョウ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"396","bibliographicPageStart":"391","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"川崎医療福祉学会誌"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"長野, 隆男"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"樋渡, 友美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"河原, 和枝"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_17":{"attribute_name":"URL","attribute_value_mlt":[{"subitem_description":"http://www.kawasaki-m.ac.jp/soc/mw/journal/jp/2011-j20-2/391-396_nagano.pdf","subitem_description_type":"Other"}]},"item_1_description_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"原著","subitem_description_type":"Other"}]},"item_1_description_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Original Paper","subitem_description_type":"Other"}]},"item_1_full_name_7":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"Nagano, Takao"}]},{"nameIdentifiers":[{}],"names":[{"name":"Hiwatashi, Yumi"}]},{"nameIdentifiers":[{}],"names":[{"name":"Kawahara, Kazue"}]}]},"item_1_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15112/00013159","subitem_identifier_reg_type":"JaLC"}]},"item_1_publisher_23":{"attribute_name":"公開者","attribute_value_mlt":[{"subitem_publisher":"川崎医療福祉学会"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10375470","subitem_source_identifier_type":"NCID"}]},"item_1_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09174605","subitem_source_identifier_type":"ISSN"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Clinical Nutrition, Faculty of Health Science and Technology, Kawasaki University of Medical Welfare"},{"subitem_text_language":"en","subitem_text_value":"Master's Program in Clinical Nutrition, Graduate School of Health Science and Technology, Kawasaki University of Medical Welfare"},{"subitem_text_language":"en","subitem_text_value":"Department of Clinical Nutrition, Faculty of Health Science and Technology, Kawasaki University of Medical Welfare"}]},"item_1_text_22":{"attribute_name":"その他(別言語)の雑誌名","attribute_value_mlt":[{"subitem_text_value":"Kawasaki medical welfare journal"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"川崎医療福祉大学医療技術学部臨床栄養学科"},{"subitem_text_value":"川崎医療福祉大学医療技術学研究科臨床栄養学専攻"},{"subitem_text_value":"川崎医療福祉大学医療技術学部臨床栄養学科"}]},"item_1_textarea_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_textarea_value":"糊化後のデンプン粒の構造とデンプンの消化性の関係について研究した.まず,デンプンのみで,加熱温度がデンプンの消化性に与える影響を検討した.その結果,デンプンの消化率は,50℃から60℃の加熱処理で大きな上昇が観察され,80℃加熱処理まで高くなった.次に,グアーガムが糊化後のデンプン粒の構造に与える影響について,共焦点レーザー走査顕微鏡を用いて検討した.その結果,グアーガムを添加した場合,デンプン粒からデンプン構成成分は溶出せずにとどまっている状態が観察された.さらに,グアーガム加熱前添加と加熱後添加の条件で,グアーガム濃度とデンプンの消化性との関係を検討した.その結果,グアーガム濃度が高くなるとslowly digestible starch(SDS)の割合は増加し,グアーガムの添加方法の違いでSDSの割合に違いはみられなかった.以上のことから,グアーガムの濃度を高くするとデンプンの消化性はより抑制されるが,糊化後のデンプン粒の構造はデンプンの消化性にほとんど影響を与えないと考えられた."}]},"item_1_textarea_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"The link between the microstructures of starch granules and digestion of starch was investigated. First, the effects of temperature on digestion of starch were studied. Suspensions of normal corn starch were heated at different temperatures for 30 min and the digestibility of each starch was determined. The digestibility increased rapidly for starch pastes heated at 50 to 70℃, and up to that heated at 80℃. The microstructures of starch pastes were observed using confocal scanning microscopy (CLSM). CLSM images of starch pastes revealed that guar gum tended to inhibit starch components from leaching out of starch granules during gelatinization. The effects of guar gum concentration on digestion of starch were studied when guar gum was added before or after heating. The slowly digestible starch (SDS) increased with higher concentrations of guar gum whereas it did not change when guar gum was added before or after heating. These results suggest that digestion of starch is inhibited with increasing of guar gum concentration but not by the differences in microstructures of starch granules."}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-01-31"}],"displaytype":"detail","filename":"391-396_nagano.pdf","filesize":[{"value":"465.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://kwmw.repo.nii.ac.jp/record/13170/files/391-396_nagano.pdf"},"version_id":"223623b2-dc8d-438f-a590-aed35376ace5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"guar gum","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"digestion","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"slowly digestible starch","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":"デンプンの消化性に与えるグアーガムの影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"デンプンの消化性に与えるグアーガムの影響"}]},"item_type_id":"1","owner":"23","path":["37"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-01-01"},"publish_date":"2011-01-01","publish_status":"0","recid":"13170","relation_version_is_last":true,"title":["デンプンの消化性に与えるグアーガムの影響"],"weko_creator_id":"23","weko_shared_id":23},"updated":"2023-06-19T10:38:55.632627+00:00"}