{"created":"2022-01-27T02:33:03.155829+00:00","id":2002600,"links":{},"metadata":{"_buckets":{"deposit":"7ad3283d-6019-4c1d-8f48-064ddb34a977"},"_deposit":{"id":"2002600","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002600"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002600","sets":["1642837622505:1642837905044:1642837923205","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"小麦アミロペクチンのレオロジー的性質","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Rheological Properties of Wheat Amylopectin","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田幸, 正邦","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"城間, 郁子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"上地, 俊徳","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Tako, Masakuni","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Shiroma, Ikuko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Uechi, Shuntoku","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"小麦アミロペクチン"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"レオロジー"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"粘性"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"動的粘弾性"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"wheat amylopectin"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"shear-thinning behavior"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"little secondary association"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"ローゼラ小麦アミロペクチン(平均重合度,18,000±2,200;数平均鎖長,19.2±1.7)水溶液の流動曲線は,広い濃度範囲(3.0～7.0%)で擬塑性流動を示した.ローゼラアミロペクテンの貯蔵弾性率は,濃度の増大に伴って低温側でもそれほど増大しなかった.また,貯蔵弾性率は温度の上昇に伴って徐々に城少した.損失正切(tanδ)は7.0%,0℃でも高い値(2.0)を示した.ローゼラアミロペクチンの貯蔵弾性率は尿素(4.0M)の添加によってわずかに増大し、温度の上昇に伴って徐々に城少した.また、ローゼラアミロペクヂンの貯蔵弾性率は,アルカリ溶液(0.05M NaOH)でもわずかに増大し,温度の上昇に伴って徐々に城少した.以上の結果から,ローゼラアミロペクテンの分子銀は,水溶液で二次結合(分子銀内または分子銀閣)を形成しない事が示唆された.","subitem_description_type":"Other"},{"subitem_description":"The non-Newtonian behavior and dynamic viscoelasticity of wheat (Rosella) amylopectin in aqueous solution were investigated. The flow curves, at 25℃, of Rosella amylopectin showed shearthinning behavior at various concentrations (3.0, 5.0 and 7.0%). The storage modulus of Rosella amylopectin showed a little high values and decreased gradually during increase in temperature even at 7.0% solution. The tan d showed a value of 2.0 at 7.0% even at low temperature (0℃) and increased a little with increase in temperature. The storage modulus of Rosella amylopectin (7.0%) increased a little upon addition of urea (4.0 M) and decreased gradually with increase in temperature. The storage modulus was a little higher in 0.05 M NaOH solution (7.0%) than in aqueous solution. The results obtained suggested that the wheat (Rosella) amylopectin molecules might be involved in little secondary association in aqueous solution.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"eng"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3557"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"51","bibliographicPageEnd":"143","bibliographicPageStart":"139"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00004292646.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002600/files/KJ00004292646.pdf"},"version_id":"7e59c7ff-97af-4e79-a41a-b19cc60d5e92"}]},"item_title":"小麦アミロペクチンのレオロジー的性質","item_type_id":"15","owner":"1","path":["1642837923205","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-13"},"publish_date":"2008-02-13","publish_status":"0","recid":"2002600","relation_version_is_last":true,"title":["小麦アミロペクチンのレオロジー的性質"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-14T21:37:37.211685+00:00"}