{"created":"2022-01-27T07:27:28.436446+00:00","id":2003214,"links":{},"metadata":{"_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":["1642837622505:1642837905044:1642837910985","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"アミノカルボニル反応の梢頭部蔗汁の褐変に及ぼす影響(農芸化学科)","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":"外間, 宏一","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"仲宗根, 洋子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"親川, 雅浩","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.甘蔗汁にアミノ酸としてバリン, アラニン及びグルタミン酸, 糖としてグルコース, フルクトース及びスークロースが検出された。2.アミノカルボニル反応は, 温度及びpHが高い程起こり易かった。3.糖とアミノ酸の反応において, 295nmに最大吸収スペクトルを持つ褐変前の中間生成物(N-置換1-アミノ-1-デオキシ-2-ケトース)と思われる物質が蔗汁の褐変現象に関与しているものと推察された。4.Rf0.32のサトウキビ水溶性色素は, アラニンーグルコース反応によって生じたRf0.34の色素と同一で, グリコシルアミン類縁物であると思われた。5.アミノカルボニル反応溶液中に存在するといわれているイミダゾール化合物がサトウキビ水溶性色素中にも存在するらしいことが確認された。","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":"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":"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":"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":"1978-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"25","bibliographicPageEnd":"246","bibliographicPageStart":"235"}]},"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":"KJ00000161954.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003214/files/KJ00000161954.pdf"},"version_id":"f5116201-bb3b-48a3-9df1-a26c75644c4f"}]},"item_title":"アミノカルボニル反応の梢頭部蔗汁の褐変に及ぼす影響(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837910985","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003214","relation_version_is_last":true,"title":["アミノカルボニル反応の梢頭部蔗汁の褐変に及ぼす影響(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:17:46.382011+00:00"}