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精米貯蔵における可溶性タンパク質の挙動
https://doi.org/10.57375/00002228
https://doi.org/10.57375/00002228d99a0c12-f80d-45a7-ae61-c5c0c692562c
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kiyou5209.pdf (3.9 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2022-10-31 | |||||
| タイトル | ||||||
| タイトル | 精米貯蔵における可溶性タンパク質の挙動 | |||||
| タイトル | ||||||
| タイトル | Changes of the Soluble Proteins in Polished Rice after Storage | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Polished Rice, Soluble Protein, Lowry Method, Storage of Rice, Eating Quality | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| ID登録 | ||||||
| ID登録 | 10.57375/00002228 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
大能, 俊久/寺岡 若葉/古澤 和也
× 大能, 俊久/寺岡 若葉/古澤 和也× Toshihisa, Ohno/Wakaba Teraoka/Kazuya Furusawa |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The protein of rice plays important roles in nutrition and texture of cooked rice. Therefore, we examined the amount of soluble protein after storage of polished rice at 40℃for one month or two months by Lowry method. The soluble protein decreased after storage of polished rice at soaking time from 0.5 h to 16 h. The amount of soluble protein after storage decreased to about 80% in comparison with the amount of soluble protein before storage. There was little deference between one month storage and two months storage. The valance values of cooked rice also decreased after storage. They showed the similar behavior to the soluble protein. In addition, the soluble protein decreased to about 85% by precipitation after heating. | |||||
| 書誌情報 | p. 063-067, 発行日 2022-10-31 | |||||
| 出版者 | ||||||
| 出版者 | 福井工業大学 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
