{"created":"2022-01-27T02:47:07.631934+00:00","id":2003057,"links":{},"metadata":{"_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":["1642837622505:1642837905044:1642837913242","1642838403551:1642838407312"]},"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","filename":"KJ00000162137.pdf","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003057","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_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:14:32.351704+00:00"}