{"created":"2023-06-20T14:15:08.070184+00:00","id":876,"links":{},"metadata":{"_buckets":{"deposit":"091711c7-8f89-4519-af41-cf2a014dd89a"},"_deposit":{"created_by":3,"id":"876","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"876"},"status":"published"},"_oai":{"id":"oai:niu.repo.nii.ac.jp:00000876","sets":["3:4:25"]},"author_link":["2519","2507","2512","2509","2515","2505","2508","2514","2513","2511","2510","2517","2520","2516","2506","2518"],"item_10_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"164","bibliographicPageStart":"157","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"長崎国際大学論叢"},{"bibliographic_title":"Nagasaki International University Review","bibliographic_titleLang":"en"}]}]},"item_10_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"KOGA, Takako"}],"nameIdentifiers":[{"nameIdentifier":"2513","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YOSHINAGA, Natsuki"}],"nameIdentifiers":[{"nameIdentifier":"2514","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IMAJO, Naoko"}],"nameIdentifiers":[{"nameIdentifier":"2515","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"DEGUCHI, Yuya"}],"nameIdentifiers":[{"nameIdentifier":"2516","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HUKUNAGA, Miho"}],"nameIdentifiers":[{"nameIdentifier":"2517","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KAWAGUCHI, Makoto"}],"nameIdentifiers":[{"nameIdentifier":"2518","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NAGAOKA, Hiroaki"}],"nameIdentifiers":[{"nameIdentifier":"2519","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NOMURA, Syuichi"}],"nameIdentifiers":[{"nameIdentifier":"2520","nameIdentifierScheme":"WEKO"}]}]},"item_10_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10_description_24":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"To obtain the basic materials for utilizing the gel property of process whey protein(PWP)in cooking and processing, we examined the smell of PWP by collecting and identifying the volatile components in the gas of PWP in a head-space, using a gas chromatography. As PWP could be gelled by adding salt and heating, we examined the effect of the added amount of table salt upon the gel formation ability of PWP and the amount of PWP used, in regard to the table salt that is generally used in cooking.(1) In the analysis of gas chromatography, a new peak that was not observed in PWP before heating appeared after heating, and, as the retention time of the new peak was 6.89 minutes, we identified it as heptanal. Also, in both the onion-powder added group and the tea-extract preparation added group, the peak area decreased concentration-dependently, and the smell peculiar to a cow's milk decreased.(2) With the increasing amount of table-salt added and of the PWP used, a gel, which became hardened concentration-dependently and became full of adhesion, was formed.","subitem_description_type":"Other"}]},"item_10_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"改質乳清ﾀﾝﾊﾟｸ質(Process Whey Protein:PWP)のｹﾞﾙ特性を調理･加工へ利用する基礎資料を得るため､ｶﾞｽｸﾛﾏﾄｸﾞﾗﾌｨｰにより PWP のﾍｯﾄﾞｽﾍﾟｰｽｶﾞｽ中における揮発性成分の捕集および同定を行い､PWP の加熱臭について検討した｡また､PWP は塩を加え加熱することでｹﾞﾙ化することから､塩は一般に調理で使用する食塩について､PWP のｹﾞﾙ形成能に及ぼす食塩添加量および PWP の使用量の影響を調べた｡(1) ｶﾞｽｸﾛﾏﾄｸﾞﾗﾌｨｰ分析では､加熱前の PWP ではみられなかった新たなﾋﾟｰｸが加熱後の PWP では出現し､その新たな出現ﾋﾟｰｸは保持時間が6.89分であることから､ﾍﾌﾟﾀﾅｰﾙと同定した｡また､ﾀﾏﾈｷﾞﾊﾟｳﾀﾞｰ添加群および茶抽出物製剤添加群ともに濃度依存的にﾋﾟｰｸ面積が減少し､牛乳特有のにおいが減少した｡(2) 食塩添加量および PWP の使用量が増すとともに濃度依存的に硬く､付着性に富んだｹﾞﾙを形成した｡"}]},"item_10_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎国際大学"}]},"item_10_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11766493"}]},"item_10_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-4094"}]},"item_10_subject_25":{"attribute_name":"Keyword","attribute_value_mlt":[{"subitem_subject":"Process Whey Protein, heat-treatment smell, gel formation ability","subitem_subject_scheme":"Other"}]},"item_10_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"古賀, 貴子"},{"creatorName":"ｺｶﾞ, ﾀｶｺ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉永, 奈津希"},{"creatorName":"ﾖｼﾅｶﾞ, ﾅﾂｷ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"今城, 直子"},{"creatorName":"ｲﾏｼﾞｮｳ, ﾅｵｺ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"出口, 雄也"},{"creatorName":"ﾃﾞｸﾞﾁ, ﾕｳﾔ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"福永, 美穂"},{"creatorName":"ﾌｸﾅｶﾞ, ﾐﾎ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"川口, 誠"},{"creatorName":"ｶﾜｸﾞﾁ, ﾏｺﾄ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"長岡, 寛明"},{"creatorName":"ﾅｶﾞｵｶ, ﾋﾛｱｷ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野村, 秀一"},{"creatorName":"ﾉﾑﾗ, ｼｭｳｲﾁ","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":"2022-05-14"}],"displaytype":"detail","filename":"RN14-016.pdf","filesize":[{"value":"521.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"RN14-016","url":"https://niu.repo.nii.ac.jp/record/876/files/RN14-016.pdf"},"version_id":"3fd71587-7be7-49f5-9ec9-a5f1eb258e61"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"改質乳清ﾀﾝﾊﾟｸ質"},{"subitem_subject":"加熱臭"},{"subitem_subject":"ｹﾞﾙ形成能"}]},"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"}]},"item_title":"改質乳清ﾀﾝﾊﾟｸ質の加熱臭の抑制とｹﾞﾙ形成能に及ぼす食塩添加の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"改質乳清ﾀﾝﾊﾟｸ質の加熱臭の抑制とｹﾞﾙ形成能に及ぼす食塩添加の影響"},{"subitem_title":"Control of Smell Production of Heat-treated Process Whey Protein and Its Gel Formation Ability by the Addition of Salt","subitem_title_language":"en"}]},"item_type_id":"10","owner":"3","path":["25"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-04-01"},"publish_date":"2015-04-01","publish_status":"0","recid":"876","relation_version_is_last":true,"title":["改質乳清ﾀﾝﾊﾟｸ質の加熱臭の抑制とｹﾞﾙ形成能に及ぼす食塩添加の影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-07-21T06:14:32.399596+00:00"}