{"_buckets": {"deposit": "2a867fd1-fad6-449d-a6e7-551ab46eb28b"}, "_deposit": {"id": "2003182", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003182"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003182", "sets": ["1642837911830", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "空気分級した小麦粉中のグリアジン及びグルテニンの含有比が粘弾性に与える影響(農業工学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Effect of Ratio of Gliadin and Glutenin Contents of the Air Classified Wheat Flour on the Visco-elasticity (Department of Agricultural Engineering)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "國府田, 佳弘", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "馬場, 利通", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "秋永, 孝義", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "泉, 裕已", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Kohda, Yoshihiro", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Kauser, Pervez", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Baba, Toshimichi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Akinaga, Takayoshi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Izumi, Hiromi", "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": "空気分級した小麦粉の粘弾性は必ずしもそのタンパク質含量に比例しない。その原因のひとつとして, 空気分級によって生じるクサビ状タンパク質と付着タンパク質の分布の差に伴ない, 粘弾性の主要因となっているグリアジンとグルテニンの含有比が異なって来る可能性が考えられるので, エタノールとイソプロパノールによる抽出及びアミノ酸組成を求めることによって空気分級した小麦粉中のグリアジンとグルテニンの含有比を調べた。しかしながら, 空気分級した小麦粉中でもグリジアジンとグルテニンの含有比に有意の差を見出せなかった。このことは空気分級した小麦粉が有する上述の粘弾性的挙動が他の要因によっていることを示唆している。", "subitem_description_type": "Other"}, {"subitem_description": "Dynamic visco-elasticities of air classified wheat flours are not proportional to their protein contents. Since it was supposed, as one of possible cause of this phenomena, that ratio of gliadin and glutenin contents which is the main factor of the visco-elasticity might change while air classification process owing to the difference of distribution of wedge type protein and adhesive protein, gliadin and glutenin contents in the air classified flours were investigated by 70% ethanol extraction, isopropanol extrction and amino acid analysis. However, significant change in the ratio of gliadin and glutenin contents was not found in the air classified flours. This fact suggests that above mentioned visco-elastic behavior owes to other cause.", "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/20.500.12000/4168"}]}, "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": "1979-12-11", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "26", "bibliographicPageEnd": "369", "bibliographicPageStart": "361"}]}, "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": "KJ00000162018.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003182/files/KJ00000162018.pdf"}, "version_id": "73b9480a-20bc-4146-9498-ad00d09dc4ab"}]}, "item_title": "空気分級した小麦粉中のグリアジン及びグルテニンの含有比が粘弾性に与える影響(農業工学科)", "item_type_id": "15", "owner": "1", "path": ["1642837911830", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4168", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003182", "relation": {}, "relation_version_is_last": true, "title": ["空気分級した小麦粉中のグリアジン及びグルテニンの含有比が粘弾性に与える影響(農業工学科)"], "weko_shared_id": -1}