{"_buckets": {"deposit": "27e6d7be-2a5f-4844-89fb-d9b9e5cb5d05"}, "_deposit": {"id": "2003057", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003057"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003057", "sets": ["1642837913242", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Coryneform bacteria strain C-8 の生成する粘質多糖の利用に関する研究 : 多糖を安定剤として含む水羊羹の物理的性質(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Studies on the Application of Polysaccharide Produced by Coryneform Bacteria Strain C-8 : 1. Physical properties of sweet bean jelly containing the polysaccharide as a stabilizing agent(Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "田幸, 正邦", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "仲村, 実久", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "永浜, 伴紀", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Tako, Masakuni", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Nakamura, Sanehisa", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Nagahama, Tomonori", "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_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "Coryneform bacteria strain C-8の生成する多糖を安定剤として含む水羊羹の保水性, 硬さおよび粘着性について調べた。0.5%C-8多糖水溶液の離水率は最も低かった。このことは, C-8多糖は対照多糖類に比較して保水性が高いことを示している。C-8多糖を含む水羊羹の硬さは対照のグアーガムのそれより高い値を示し, 一方, 粘着性は低い値を示した。これらの結果から, C-8多糖は食品工業への利用の可能性が示唆された。", "subitem_description_type": "Other"}, {"subitem_description": "Water-holding capacity, hardness and adhesiveness of sweet bean jelly containing polysaccharide produced by coryneform bacteria strain C-8 as stabilizing agent was investigated. Rate of syneresis of 0.5% polysaccharide C-8 showed the lowest value. This result implied that water-holding capacity of polysaccharide C-8 was superior to those of other polysaccharides. Hardness of the sweet bean jelly containing polysaccharide C-8 showed higher value than that of guar gum. On the other hand, adhesiveness of it showed lower value than that of guar gum. From these results, it seems that polysaccharide C-8 is probably effective on stabilizing of the gel.", "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/20.500.12000/4028"}]}, "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": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1982-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "29", "bibliographicPageEnd": "86", "bibliographicPageStart": "79"}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "KJ00000162137.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003057/files/KJ00000162137.pdf"}, "version_id": "5523ec4c-8775-47e3-9c7b-a127b457a653"}]}, "item_title": "Coryneform bacteria strain C-8 の生成する粘質多糖の利用に関する研究 : 多糖を安定剤として含む水羊羹の物理的性質(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837913242", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4028", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003057", "relation": {}, "relation_version_is_last": true, "title": ["Coryneform bacteria strain C-8 の生成する粘質多糖の利用に関する研究 : 多糖を安定剤として含む水羊羹の物理的性質(農芸化学科)"], "weko_shared_id": -1}
Coryneform bacteria strain C-8 の生成する粘質多糖の利用に関する研究 : 多糖を安定剤として含む水羊羹の物理的性質(農芸化学科)
http://hdl.handle.net/20.500.12000/4028
http://hdl.handle.net/20.500.12000/4028