{"_buckets": {"deposit": "7b0e4561-3e3a-42c3-a798-b50797ed1a59"}, "_deposit": {"id": "2003214", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003214"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003214", "sets": ["1642837910985", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u30a2\u30df\u30ce\u30ab\u30eb\u30dc\u30cb\u30eb\u53cd\u5fdc\u306e\u68a2\u982d\u90e8\u8517\u6c41\u306e\u8910\u5909\u306b\u53ca\u307c\u3059\u5f71\u97ff(\u8fb2\u82b8\u5316\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Effect of amino-carbonyl reactions on the browning of sugarcane-top juice (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u5916\u9593, \u5b8f\u4e00", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u4ef2\u5b97\u6839, \u6d0b\u5b50", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u89aa\u5ddd, \u96c5\u6d69", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Hokama, Koichi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Nakasone, Yoko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Oyakawa, Masahiro", "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": "1.\u7518\u8517\u6c41\u306b\u30a2\u30df\u30ce\u9178\u3068\u3057\u3066\u30d0\u30ea\u30f3, \u30a2\u30e9\u30cb\u30f3\u53ca\u3073\u30b0\u30eb\u30bf\u30df\u30f3\u9178, \u7cd6\u3068\u3057\u3066\u30b0\u30eb\u30b3\u30fc\u30b9, \u30d5\u30eb\u30af\u30c8\u30fc\u30b9\u53ca\u3073\u30b9\u30fc\u30af\u30ed\u30fc\u30b9\u304c\u691c\u51fa\u3055\u308c\u305f\u30022.\u30a2\u30df\u30ce\u30ab\u30eb\u30dc\u30cb\u30eb\u53cd\u5fdc\u306f, \u6e29\u5ea6\u53ca\u3073pH\u304c\u9ad8\u3044\u7a0b\u8d77\u3053\u308a\u6613\u304b\u3063\u305f\u30023.\u7cd6\u3068\u30a2\u30df\u30ce\u9178\u306e\u53cd\u5fdc\u306b\u304a\u3044\u3066, 295nm\u306b\u6700\u5927\u5438\u53ce\u30b9\u30da\u30af\u30c8\u30eb\u3092\u6301\u3064\u8910\u5909\u524d\u306e\u4e2d\u9593\u751f\u6210\u7269(N-\u7f6e\u63db1-\u30a2\u30df\u30ce-1-\u30c7\u30aa\u30ad\u30b7-2-\u30b1\u30c8\u30fc\u30b9)\u3068\u601d\u308f\u308c\u308b\u7269\u8cea\u304c\u8517\u6c41\u306e\u8910\u5909\u73fe\u8c61\u306b\u95a2\u4e0e\u3057\u3066\u3044\u308b\u3082\u306e\u3068\u63a8\u5bdf\u3055\u308c\u305f\u30024.Rf0.32\u306e\u30b5\u30c8\u30a6\u30ad\u30d3\u6c34\u6eb6\u6027\u8272\u7d20\u306f, \u30a2\u30e9\u30cb\u30f3\u30fc\u30b0\u30eb\u30b3\u30fc\u30b9\u53cd\u5fdc\u306b\u3088\u3063\u3066\u751f\u3058\u305fRf0.34\u306e\u8272\u7d20\u3068\u540c\u4e00\u3067, \u30b0\u30ea\u30b3\u30b7\u30eb\u30a2\u30df\u30f3\u985e\u7e01\u7269\u3067\u3042\u308b\u3068\u601d\u308f\u308c\u305f\u30025.\u30a2\u30df\u30ce\u30ab\u30eb\u30dc\u30cb\u30eb\u53cd\u5fdc\u6eb6\u6db2\u4e2d\u306b\u5b58\u5728\u3059\u308b\u3068\u3044\u308f\u308c\u3066\u3044\u308b\u30a4\u30df\u30c0\u30be\u30fc\u30eb\u5316\u5408\u7269\u304c\u30b5\u30c8\u30a6\u30ad\u30d3\u6c34\u6eb6\u6027\u8272\u7d20\u4e2d\u306b\u3082\u5b58\u5728\u3059\u308b\u3089\u3057\u3044\u3053\u3068\u304c\u78ba\u8a8d\u3055\u308c\u305f\u3002", "subitem_description_type": "Other"}, {"subitem_description": "1. Valine and alanine as amino acids and glucose, fructose and sucrose as sugars were identified to exist in sugarcane-top juice, respectively. 2. At higher temperatures and pH values, the amino-carbonyl reaction took place in a greater extent. 3. From the viewpoint of a sugar-amino acid reaction, it was suggested that the intermediate-like products with the maximum absorbance peak of 295nm (N-substituted 1-amino-1-deoxy-2-ketose) took a part in browning of sugarcane-top juice. 4. It was supposed that the water-soluble pigment of Rf value 0.32 was identical with that of Rf value 0.34,formed as the result of an alanine-glucose reaction, and was analogous to a glycosylamine compound. 5. It was recognized that the imidazol compound supposed to exist in aminocarbonyl reaction mixtures was also contained as a water-soluble pigment in browned sugarcane-top juice.", "subitem_description_type": "Other"}, {"subitem_description": "\u7d00\u8981\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/4200"}]}, "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": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. 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