{"created":"2022-01-28T01:12:09.866545+00:00","id":2005443,"links":{},"metadata":{"_buckets":{"deposit":"70aa26f2-8ce1-4406-af43-7a038a8f72b4"},"_deposit":{"id":"2005443","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2005443"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02005443","sets":["1642838403123","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"大豆たん白質－油－水系ゲルを用いた新規発酵食品の熟成機構の解析","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Studies on Ripenin Mechanisms of a Novel Fermented Food Prepared with Soybean Protein Gel","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"安田, 正昭","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"屋, 宏典","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"和田, 浩二","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Yasuda, Masaaki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Oku, Hirosuke","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Wada, Koji","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_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"大豆たん白質"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"大豆たん白ゲル"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"大豆発酵食品"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"大豆チーズ"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"とうふよう"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"熟成"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Monascus"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"紅麹菌"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Soybean protein"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Soybean protein gel"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Fermented soybean food"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Soybean cheese"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Tofuyo"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Ripening"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"Monascus属カビ"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"科研費番号: 04660148","subitem_description_type":"Other"},{"subitem_description":"平成4～5年度科学研究費補助金(一般研究(C))研究成果報告書","subitem_description_type":"Other"},{"subitem_description":"研究概要：大豆たん白質による新しい発酵食品の熟成機構を明らかにするために以下の研究を行った。平成4年度においては、(1)紅麹菌の精製プロティナーゼによる大豆たん白質の分解様式を検討した。本酵素による大豆たん白質の変化を電気泳動(SDS-PAGE)法で調べた結果、反応時間の経過に伴いβコングリシニンの各サブユニット、グリシニンの酸性サブユニットに対応したバンドは消失したが、塩基性サブユニットのそれはほとんど変化しなかった。(2)本発酵食品のたん白質水溶化率は熟成時間の経過に伴い増大した。本発酵食品の熟成過程におけるたん白質の電気泳動パターンは(1)の場合と同様の傾向を示した。(3) 熟成過程における製品の物性変化について調べた。本発酵食品のテクスチャー試験による製品の硬さ、凝集性などは熟成時間の経過に伴い減少した。全変形に対するフォークト体の粘弾性変形は熟成時間の経過に伴い増大した。これらの研究成果に基づき平成5年度は、(4)熟成過程における製品の物性変化と組織内部の微細構造変化との関係を調べた。すなわち、熟成過程における組織内部の微細構造変化を高倍率の電子顕微鏡で観察したところ、網目構造を形成する大豆タンパク質の粒状物は熟成時間の進行に伴いより小さくなった。これは、熟成過程で製品のかたさ、凝集性などが減少すること及び大豆タンパク質がプロティナーゼの作用で分解を受ける事実とよく一致した。(5)熟成の短縮化技術を検討するために、系にタンパク質分解酵素の酵素剤を添加し、熟成過程における物性変化及び官能検査を行った。その結果、酵素剤添加区は無添加区に比べて物性が有意に変化することが明らかとなった。また、官能検査によっても熟成時間が迅速化されていると評価された。(6)製品の食品栄養学的特性についても検討し、良好な成果を得た。","subitem_description_type":"Other"},{"subitem_description":"要約(欧文)：A novel fermented food which has a mild creamy cheese type flavor was made from soybean protein gel by the action of microorganism (Monascus fungus). In this study, ripening-mechanisms of the fermented food were investigated. For the first time, digestion of soybean protein by the purified Monascus-proteinase was examined by slab SDS-polyacrylamide gel electrophoresis (SDS-PAGE). Some polypeptide bands of soybean globulin such as alpha'-, alpha- and beta-subunits in beta-conglycinin and acidic subunit in glycinin disappeared, but that of basic subunit in glycinin still remained throughout the enzyme reaction. Changes in soybean protein and each nitrogen compound of the food prepared by Monascus fungus during fermentation were investigated. SDS-PAGE-pattern in water-insoluble fraction of the food at various ripening stages changed similarly to the case of enzyme reaction described above. Protein solubility ratio of the food increased during fermentation. Changes in physical properties of the product during fermentation were investigated. The values of hardness and cohessiveness of the product decreased during a ripening period. When the microbial proteinase was added to the fermentation system, the aging time could be shortened. The physical properties were also examined in relation to the fine structure of fermentation products.","subitem_description_type":"Other"},{"subitem_description":"研究報告書","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"安田正昭"}]},"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/20.500.12000/16007"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"NCID","subitem_1522646572813":"BA63293450"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-03","bibliographicIssueDateType":"Issued"}}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"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":"04660148.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2005443/files/04660148.pdf"},"version_id":"d33a02d6-e52d-44d2-b279-03fc6602fab9"}]},"item_title":"大豆たん白質－油－水系ゲルを用いた新規発酵食品の熟成機構の解析","item_type_id":"15","owner":"1","path":["1642838403123","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-03-01"},"publish_date":"2010-03-01","publish_status":"0","recid":"2005443","relation_version_is_last":true,"title":["大豆たん白質－油－水系ゲルを用いた新規発酵食品の熟成機構の解析"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T02:42:27.405464+00:00"}