{"@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/1390001204458992000.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/fstr.15.631"}},{"identifier":{"@type":"COI","@value":"1:CAS:528:DC%2BC3cXitF2hsLo%3D"}},{"identifier":{"@type":"NAID","@value":"10027495742"}}],"dc:title":[{"@language":"en","@value":"Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process"}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"To investigate the effects of production-related heat treatments on physicochemical properties of skim milk powder, four kinds of skim milk powder were prepared under different heating conditions. The degree of heating was expressed as the integrated caloric content added to the powders. The four skim milk powders were dispersed in water, and the physicochemical properties of them were compared. Solution turbidity increased with an increase in integrated caloric content, but the protein content in the supernatant decreased; the latter characteristic indicated that severe heating conditions resulted in aggregate formation of denatured whey protein molecules. The content of sulfhydryl groups and surface hydrophobicity of skim milk solutions were closely related to the heating conditions in the production process. SDS-PAGE analysis revealed that β-lactoglobulin and α-lactalbumin were main proteins involved in aggregate formation. The powder that had been treated with the most severe heating condition was found to be the most suitable for making bread."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1420845751142915456","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"70399252"},{"@type":"NRID","@value":"1000070399252"},{"@type":"NRID","@value":"9000255333349"},{"@type":"NRID","@value":"9000001864416"},{"@type":"NRID","@value":"9000347217737"},{"@type":"NRID","@value":"9000398136542"},{"@type":"NRID","@value":"9000391802137"},{"@type":"NRID","@value":"9000391808739"},{"@type":"NRID","@value":"9000273027011"},{"@type":"NRID","@value":"9000392041416"},{"@type":"NRID","@value":"9000002121146"},{"@type":"NRID","@value":"9000239847276"},{"@type":"NRID","@value":"9000391803237"},{"@type":"NRID","@value":"9000398137415"},{"@type":"NRID","@value":"9000391800578"},{"@type":"NRID","@value":"9000391800441"},{"@type":"NRID","@value":"9000391804098"},{"@type":"NRID","@value":"9000254439030"},{"@type":"NRID","@value":"9000356499359"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0148927"}],"foaf:name":[{"@language":"en","@value":"MIYAMOTO Yuka"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University"}]},{"@id":"https://cir.nii.ac.jp/crid/1420001326222963584","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"60553013"},{"@type":"NRID","@value":"1000060553013"},{"@type":"NRID","@value":"9000014611814"},{"@type":"NRID","@value":"9000405847768"},{"@type":"NRID","@value":"9000018468177"},{"@type":"NRID","@value":"9000382670089"},{"@type":"NRID","@value":"9000347185221"},{"@type":"NRID","@value":"9000399498768"},{"@type":"NRID","@value":"9000403991876"},{"@type":"NRID","@value":"9000405929640"},{"@type":"NRID","@value":"9000347185215"},{"@type":"NRID","@value":"9000410463138"},{"@type":"NRID","@value":"9000241676565"},{"@type":"NRID","@value":"9000391517973"},{"@type":"NRID","@value":"9000397659143"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/matsumiya-kentaro"}],"foaf:name":[{"@language":"en","@value":"MATSUMIYA Kentaro"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204458992001","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000018468178"}],"foaf:name":[{"@language":"en","@value":"KUBOUCHI Hiroaki"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Technology and Research Institute, Snow Brand Milk Products Co. 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Yasuki"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13446606"},{"@type":"LISSN","@value":"13446606"},{"@type":"EISSN","@value":"18813984"},{"@type":"NCID","@value":"AA11320122"}],"prism:publicationName":[{"@language":"en","@value":"Food Science and Technology Research"},{"@language":"en","@value":"FSTR"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"公益社団法人 日本食品科学工学会"}],"prism:publicationDate":"2009","prism:volume":"15","prism:number":"6","prism:startingPage":"631","prism:endingPage":"638"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","availableAt":"2009","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=skim%20milk%20powder","dc:title":"skim milk powder"},{"@id":"https://cir.nii.ac.jp/all?q=heat%20treatment","dc:title":"heat treatment"},{"@id":"https://cir.nii.ac.jp/all?q=protein%20denaturation","dc:title":"protein denaturation"},{"@id":"https://cir.nii.ac.jp/all?q=surface%20hydrophobicity","dc:title":"surface hydrophobicity"},{"@id":"https://cir.nii.ac.jp/all?q=bread","dc:title":"bread"},{"@id":"https://cir.nii.ac.jp/all?q=loaf%20volume","dc:title":"loaf volume"},{"@id":"https://cir.nii.ac.jp/all?q=protein%20aggregation","dc:title":"protein aggregation"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360292620187717888","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Functional Milk Proteins: Production and Utilization"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574095627840768","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy 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of heat induced interaction between β-lactoglobulin and κ-casein on syneresis"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544419761314176","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544420982687872","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Heat stability of milk: pH-dependent dissociation of micellar κ-casein on heating milk at ultra high temperatures"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544421307696256","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk"}]},{"@id":"https://cir.nii.ac.jp/crid/1362825894074923136","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Heat-induced association of 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initial stages of complex formation"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107368910684672","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Comparative physicochemical studies of human α-lactalbumin and human lysozyme"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107370144910208","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Heat-induced interactions of β-lactoglobulin A and κ-casein B in a model system"}]},{"@id":"https://cir.nii.ac.jp/crid/1363388843936971008","@type":"Article","relationType":["references","cites"],"jpcoar:relatedTitle":[{"@value":"Tissue sulfhydryl groups"}]},{"@id":"https://cir.nii.ac.jp/crid/1363670319188854528","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Standardization of the Harland-Ashworth Test for Whey Protein Nitrogen"}]},{"@id":"https://cir.nii.ac.jp/crid/1363670319445776384","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Sieving Effect of Heat-Denatured Milk Proteins During Ultrafiltration of Skim Milk. 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A quantitative study"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291226271095168","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Protein measurement with the folin phenol reagent"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291226271096320","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of oxidizing and reducing agents on changes of flour proteins during dough mixing"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291226535728384","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Einfluss niedermolekularer ionischer Verbindungen auf die Loslichkeit und die rheologischen Eigenschaften von Weizenkleber"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291226728985472","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1570572701510383744","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Thiol and disulfide groups in dough rheology"}]},{"@id":"https://cir.nii.ac.jp/crid/1570572701698608768","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Thermal stability of whey proteins. A calorimetric study"}]},{"@id":"https://cir.nii.ac.jp/crid/1570854174072826496","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Shear stress relaxation of chemically modified gluten"}]},{"@id":"https://cir.nii.ac.jp/crid/1570854176224516352","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Comparative physicochemical studies of human α-lactalbumin and human lysozyme"}]},{"@id":"https://cir.nii.ac.jp/crid/1570854176488142720","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571698601154648320","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Heat-induced interactions of β-lactoglobulin A and κ-casein B in a model system"}]},{"@id":"https://cir.nii.ac.jp/crid/1571698601605450240","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571980076566238080","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571980076590118400","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571980076652275328","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk"}]},{"@id":"https://cir.nii.ac.jp/crid/1572261551108069888","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Functional milk proteins : production and utilization"}]},{"@id":"https://cir.nii.ac.jp/crid/1572261551380757504","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Sieving effect of heat-denatured milk proteins during ultrafiltration of skim milk. 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