{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1360004232154346752.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1016/j.foodchem.2012.08.087"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0308814612013830?httpAccept=text/xml"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0308814612013830?httpAccept=text/plain"}},{"identifier":{"@type":"PMID","@value":"23122131"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@value":"Profiles of lipid components, fatty acid distributions of triacylglycerols and phospholipids in Jack beans (Canavalia gladiata DC.)"}],"description":[{"notation":[{"@value":"Endogenous tocopherols in extracted lipids from Jack beans (Canavalia gladiata DC.) were determined by high-performance liquid chromatography (HPLC), and were investigated in relation to the fatty acids (FA) distribution of triacylgycerols (TAG) and phospholipids (PL). The dominant tocopherols were (δ)-tocopherol (78.9-96.5mg%) and (γ)-tocopherol (42.1-56.1mg%) with much smaller amounts of (α)-tocopherol (1.1-1.3mg%). The lipids of Jack beans comprised mainly TAG (34.6-38.6 wt.%) and PL (54.8-57.4 wt.%), and other components were also detected in minor proportions (0.3-3.8 wt.%). The PL components included phosphatidyl choline (46.2-48.7 wt.%), phosphatidyl inositol (23.4-29.6 wt.%) and phosphatidyl ethanolamine (18.5-21.2 wt.%). Comparison of these different beans showed, with a few exceptions, no significant differences (P0.05) in FA distribution. The FA distribution of TAG among the five beans was evident in the Jack beans: unsaturated FA (93.3-95.3 wt.%) were predominantly concentrated at the sn-2 position and saturated FA (33.6-34.4 wt.%) primarily occupying the sn-1 position or sn-3 position. The results obtained from this work would provide useful information to both producers and consumers for manufacturing functional foods or beverages in Japan and elsewhere."}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380004232154346755","@type":"Researcher","foaf:name":[{"@value":"Hiromi Yoshida"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004232154346754","@type":"Researcher","foaf:name":[{"@value":"Naoko Yoshida"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004232154346752","@type":"Researcher","foaf:name":[{"@value":"Isoko Kuriyama"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004232154346753","@type":"Researcher","foaf:name":[{"@value":"Yoshiyuki Mizushina"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004232154346756","@type":"Researcher","foaf:name":[{"@value":"Yuka Tomiyama-Sakamoto"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"03088146"}],"prism:publicationName":[{"@value":"Food Chemistry"}],"dc:publisher":[{"@value":"Elsevier 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