{"created":"2023-05-15T09:52:15.037986+00:00","id":179,"links":{},"metadata":{"_buckets":{"deposit":"0a034ad6-7268-4cdc-b403-db131900306b"},"_deposit":{"created_by":8,"id":"179","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"179"},"status":"published"},"_oai":{"id":"oai:ishikawa-pu.repo.nii.ac.jp:00000179","sets":["34:51"]},"author_link":["87","223","222"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"10","bibliographicPageStart":"1","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"石川県立大学研究紀要"},{"bibliographic_title":"Bulletin of Ishikawa Prefectural University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"低温貯蔵によるクリに含まれる糖質の変化を検討するために、クリに含まれる遊離糖組成、澱粉含量、澱粉の糊化特性、およびアミロペクチンの鎖長分布を分析した。クリの可食部に含まれる遊離糖の 9 割はスクロースであり、低温貯蔵後に顕著な増加が見られるとともに、澱粉含量も低温貯蔵後に減少した。クリに含まれる澱粉の糊化開始温度（Tp）は低温貯蔵後に約 2 ℃上昇し、糊化エンタルピー変化（ΔH）は 1.6-3.8 J/g減少した。また、クリに含まれるアミロペクチンの鎖長分布を分析したところ、低温貯蔵後にグルコース重合度 6-12 の糖鎖（fa）が減少した。得られた分析値から相関関係を解析したところ、遊離糖含量と fa、Δ Hおよび澱粉含量との間に負の相関が見られた。以上の結果から、低温貯蔵時にクリは耐凍性を獲得するための適合溶質としてアミロペクチン短鎖から遊離糖を生成し、結果としてクリの甘味が増加する事が考えられた。","subitem_description_type":"Abstract"},{"subitem_description":" We investigated the changes in chestnuts' carbohydrate content (Tanzawa, Tsukuba, and Ishizuchi) after cold storage (-1 C, 45 days) treatment. Free sugar contents (Glucose, Fructose, Sucrose, and Maltose) in raw chestnuts after the treatment were higher than those in raw chestnuts without the treatment. Starch contents in the chestnuts were decreased after the treatment. The onset temperature in starch gelatinization (Tp) of raw chestnuts were increased by approximately 2 C after the treatment. The treatment also decreased enthalpy change (AH) of starch gelatinization in raw chestnuts. Short chains (DP, degree of polymerization: 6-12) of amylopectin in the chestnuts were increased by the treatment, resulting in a decrease of middle chains (DP 13-24). Spearman's rank correlation coefficients indicated that the free sugar contents were negatively correlated to DP 6-12, AH, and starch contents. The principal component analysis suggested that the cold storage treatment affected the enhancement of sweetness in the chestnuts and the change of its starch gelatinization properties. We concluded that chestnuts produce free sugar from amylopectin (low DP) to protect freezing as a compatible solute, increasing the chestnuts' sweetness. ","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"石川県立大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12840922","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-7167","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":"齋藤, 泰宏"},{"creatorName":"サイトウ, ヤスヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"222","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"本多, 裕司"},{"creatorName":"ホンダ, ユウジ","creatorNameLang":"ja-Kana"},{"creatorName":"HONDA, Yuji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"87","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40399382","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40399382"}]},{"creatorNames":[{"creatorName":"SAITO, Yasuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"223","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-05-01"}],"displaytype":"detail","filename":"0203BISPU.pdf","filesize":[{"value":"976.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文(pdf)","url":"https://ishikawa-pu.repo.nii.ac.jp/record/179/files/0203BISPU.pdf"},"version_id":"14f03f20-5946-45d9-9ee5-db4e9d51032d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"クリ","subitem_subject_scheme":"Other"},{"subitem_subject":"低温貯蔵","subitem_subject_scheme":"Other"},{"subitem_subject":"遊離糖","subitem_subject_scheme":"Other"},{"subitem_subject":"澱粉","subitem_subject_scheme":"Other"},{"subitem_subject":"アミロペクチン","subitem_subject_scheme":"Other"},{"subitem_subject":"chestnuts","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cold storage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"free sugar","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"amylopectin","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"低温貯蔵によるクリに含まれる糖質の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"低温貯蔵によるクリに含まれる糖質の変化"},{"subitem_title":"Changes in Carbohydrate Content of Japanese Chestnuts (Castanea crenata) during Cold Storage","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"8","path":["51"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-06"},"publish_date":"2021-05-06","publish_status":"0","recid":"179","relation_version_is_last":true,"title":["低温貯蔵によるクリに含まれる糖質の変化"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2023-05-15T09:55:12.173068+00:00"}