{"created":"2023-05-15T12:21:55.735072+00:00","id":22,"links":{},"metadata":{"_buckets":{"deposit":"b32407ac-53a6-48aa-80b9-9e293c38484d"},"_deposit":{"created_by":15,"id":"22","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"22"},"status":"published"},"_oai":{"id":"oai:osaka-aoyama.repo.nii.ac.jp:00000022","sets":["56:1","56:1:9"]},"author_link":["29"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"37","bibliographicPageStart":"33","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"大阪青山大学紀要"},{"bibliographic_title":"Journal of Osaka Aoyama University","bibliographic_titleLang":"en"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40017399086","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　Glutenin dispersed in 0.2 M sodium phosphate buffer (pH 7.0) was heated at various temperatures for 15 min. 　Effects of the heat-treatment on the subunit pattern was studied by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). 　No　change in the subunit pattern of glutenin was observed by heating at 120℃. 　A high molecular weight protein which did not migrate into gel matrix during electrophoresis was observed in the glutenin heat-treated at a temperature higher than 130℃. 　All the subunits disappeared by heating at 150℃. 　Increasing the temperature elevated the ratio of soluble fractions in 7.5% trichloroacetic acid (TCA-soluble fraction), and about 50% of glutenin changed into TCA-soluble fractions by heating at 170℃. 　These results suggest that polymerization and decomposition of glutenin subunits occurred simultaneously by heating at high temperatures. (accepted. Oct. 30, 2009)","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪青山大学『大阪青山大学紀要』編集委員会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12494683","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18833543","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"団野, 源一"},{"creatorName":"ダンノ, ゲンイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-02-26"}],"displaytype":"detail","filename":"JOAUvol2.33-37(OCR)s.pdf","filesize":[{"value":"3.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"JOAUvol2.33-37(OCR)s","url":"https://osaka-aoyama.repo.nii.ac.jp/record/22/files/JOAUvol2.33-37(OCR)s.pdf"},"version_id":"141d0e96-ac56-42d6-9e9c-0db5cb0b0775"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"小麦グルテニン"},{"subitem_subject":"グルテニン･サブユニット"},{"subitem_subject":"加熱処理"},{"subitem_subject":"wheat glutenin","subitem_subject_language":"en"},{"subitem_subject":"glutenin subunits","subitem_subject_language":"en"},{"subitem_subject":"heat-treatment","subitem_subject_language":"en"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"小麦グルテニンに及ぼす高温加熱の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小麦グルテニンに及ぼす高温加熱の影響"},{"subitem_title":"Effect of heat-treatment on wheat glutenin subunits","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["1","9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-02-26"},"publish_date":"2013-02-26","publish_status":"0","recid":"22","relation_version_is_last":true,"title":["小麦グルテニンに及ぼす高温加熱の影響"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:16:56.769161+00:00"}