{"created":"2022-01-27T02:36:59.598647+00:00","id":2002729,"links":{},"metadata":{"_buckets":{"deposit":"8a5ea7fc-99fe-4665-a4dc-12e920361948"},"_deposit":{"id":"2002729","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002729"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002729","sets":["1642837622505:1642837905044:1642837920199","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"低温化における水分蒸発から推定された茹でた卵白,ゲル状ゼラチンおよびコンニャク中の自由水および結合水の量","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Bound and Free Water in Boiled Egg White, Gelatin-gel and Konjak Estimated by Moisture Evaporation under Cold Temperature","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"仲田, 正","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"安里, 龍","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"沢岻, 英正","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Nakada, Tadashi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Asato, Liu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Takushi, Eisei","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":"自由水"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"結合水"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"卵白"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"ゲル状ゼラチン"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"コンニャク"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"水分蒸発"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"free water"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"bound water"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"egg white"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"gelatin-gel"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"konjak"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"moisture evaporation"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"茹でた卵白を一般の冷蔵庫中で低温化におくと,急速および緩慢という2段階の水分蒸発が起こった。われわれはこの現象が卵白タンパク質中の自由水と結合水によるものとして報告した(Nature, 1990)。本文は,それにゲル状ゼラチンおよびコンニャクにおける結果を加え,ここにその詳細を総括的に述べることを意図したものである。卵白中には約40種のタンパク質があるといわれる。微量成分を無視すると,タンパク質およびその構成アミノ酸残基の平均分子量はそれぞれ51,000および110と推定された。このことは,自由水および結合水がタンパク質1グラム当たり,それぞれ7および0.7gあり,さらに1アミノ酸残基あたりそれぞれ40および4molesあることを示していた。一方,5%のゲル状ゼラチンでは,ゼラチン1gに対して結合水は0.3gであった。このことは,ゼラチン中の平均アミノ酸残基の分子量が90と算出されるため,1アミノ酸残基あたり1.5molesの結合水に相当する。茹でた卵白中のタンパク質とゼラチン中の結合水量の差は,それぞれの構成アミノ酸の水に対する親和性の違いというより,むしろ構成アミノ酸そのものの違いによると示唆された。他方,コンニャクマンナンと呼ばれる糖で構成されているコンニャクでは,結合水はその構成糖成分であるグルコースまたはマンノース1moles当たり1.5molesと算出された。本文には,茹でた卵白におけるタンパク質中のアミノ酸残基およびコンニャク中の構成糖成分に対するそれぞれの自由水および結合水の存在様式を模式図で示した。このような水の存在様式をNMRによって推定されているが,それによる結果とも比較検討した。","subitem_description_type":"Other"},{"subitem_description":"When boiled egg white was left under cold temperature as in an ordinary refrigirator, there were observed two stages of moisture evaporation, i. e., the fast and the slow one. We had described in a short scientific correspondence (Nature, 1990) that it was due to the free and bound water in the proteins. This paper aims its full description with another results on gelatin-gel and konjak. There are known about 40 proteins in egg white. Neglecting the ninor ones, the average molecular mass of the egg proteins was estimated as 51,000,and that of the amino acids, 110. It showed that there were 7 and 0.7 grams of free and bound water per gram of the proteins, respectively. In 5% gelatin-gel, there was 0.3 gram of bound water per gram of gelatin, corresponding 1.5 moles per one amino acid as its average molecular mass was estimated as 90. The difference between the amounts of the bound water in the egg white proteins and gelatin was suggested to be due to rather the residual moieties of the amino acids in the proteins, but not to the hydrophobic nature in regard to the solubility of the amino acids composing the proteins. The model of free and bound water in protein and konjak was schematized. In konjak composed of konjak mannan, the bound water was 1.5 moles per mole of glucose or mannose, the conponents of the carbohydrate. The amounts of the bound water in these materials were discussed, compared to those measured by NMR.","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/20.500.12000/3700"}]},"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":"44","bibliographicPageEnd":"129","bibliographicPageStart":"121"}]},"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":"KJ00000161821.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002729/files/KJ00000161821.pdf"},"version_id":"49d6b895-6dc1-4c44-80d4-30f64929318c"}]},"item_title":"低温化における水分蒸発から推定された茹でた卵白,ゲル状ゼラチンおよびコンニャク中の自由水および結合水の量","item_type_id":"15","owner":"1","path":["1642837920199","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002729","relation_version_is_last":true,"title":["低温化における水分蒸発から推定された茹でた卵白,ゲル状ゼラチンおよびコンニャク中の自由水および結合水の量"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-14T21:40:17.274109+00:00"}