{"created":"2023-06-20T15:24:28.410933+00:00","id":845,"links":{},"metadata":{"_buckets":{"deposit":"7fe05674-d7af-4cd9-bcdc-c7ec12a7c252"},"_deposit":{"created_by":4,"id":"845","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"845"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000845","sets":["70:83"]},"author_link":["5234","5236","5232","5235","5237","5233"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1975-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"10","bibliographicPageStart":"1","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"青木, みか"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"谷, 由美子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"アオキ, ミカ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"タニ, ユミコ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"1) 収穫年度の異なる玄米に含有されるパーオキジダーゼ,カタラーゼ,β-アミラーゼ,トランスアミナーゼの活性を測定しいずれの酵素も新米,古米,2年貯蔵米,3年貯蔵米の順に酵素活性が低下することを認めた。2) 上記(1)に使用した6種の玄米をさらに室温または30℃の恒温器に16ヵ月貯蔵し経時的に諸酵素の消長を測定した結果,カタラーゼ,トランスアミナーゼ,β-アミラーゼいずれも貯蔵期間の長くなるにつれて徐々に活性は低下するがパーオキシダーゼの変化が最も顕著であることならびに室温貯蔵より30℃貯蔵の方がいずれの酵素も活性低下が促進されることを認めた。3) 市販米の鮮度検定にパーオキシダーゼ活性を指標とする従来の測定法において,籾や玄米の乾燥条件の相違がパーオキシダーゼ活性の変化を促さないかを検討するため玄米を20～60分間,35～60℃に加熱処理した場合の酵素活性を測定したところ,60℃加熱では活性が低下するが35～50℃加熱の場合は活性が上昇することを認めた。4) 市販精白米を品種別,等級別にパーオキジダーゼ活性を測定した結果,同年度産の米においても酵素活性は異なること。等級別に分ければ自主流通米の活性が最高で自由米,標準価格米,徳用上米の順に活性が低下し,パーオキシダーゼ活性をもって鮮度検定を行う場合おおよその指標となりうることを推定した。本実験に協力頂いた川松直子,野村三枝子様に感謝の意を表します。\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1975-03-15"}],"displaytype":"detail","filename":"KJ00000685021.pdf","filesize":[{"value":"640.5 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000685021","url":"https://nagoya-wu.repo.nii.ac.jp/record/845/files/KJ00000685021.pdf"},"version_id":"c510a530-4ba4-435b-89a1-015b94941770"}]},"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":"米穀類の貯蔵による成分変化 : I.貯蔵中における酵素活性の消長","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米穀類の貯蔵による成分変化 : I.貯蔵中における酵素活性の消長"},{"subitem_title":"Degeneration of the preserved rice I : Enzyme activity in the rice during the storage","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["83"],"pubdate":{"attribute_name":"公開日","attribute_value":"1975-03-15"},"publish_date":"1975-03-15","publish_status":"0","recid":"845","relation_version_is_last":true,"title":["米穀類の貯蔵による成分変化 : I.貯蔵中における酵素活性の消長"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:16:18.697531+00:00"}