{"@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/1390001205690705280.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.11402/ajscs.20.0.165.0"}},{"identifier":{"@type":"NAID","@value":"130007012482"}}],"dc:title":[{"@language":"en","@value":"An investigation of gelatinized and retrograded Domyoji-ko, Potato starch and Wheat starch by NIR and NR spectroscopies"},{"@language":"ja","@value":"近赤外および赤外スペクトルによる道明寺粉や小麦デンプン等の糊化・老化現象の観察"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"ja","@value":"<BR> 　近赤外分光法を用いて、道明寺粉の加水加熱による分子構造の変化を調べた。加熱過程における近赤外スペクトルの変化の検討からは、加熱時間の増加にともない4770cm<SUP>-1</SUP>にみられるデンプン由来のOH基に関連するバンド強度が弱くなる様子が観察された。これは、アミロペクチン分子の水和状態が道明寺粉の加水加熱とともに変化したためと考えられる。一方、充分に加水加熱した道明寺粉の冷却過程ではスペクトル変化は観察されず、モチ米から製造される道明寺粉では老化がおこりにくいことが、分光学的手法による分子構造観察により示された。<BR>  一方、じゃがいもデンプンや小麦デンプンの糊化・老化現象を同様の方法で測定し、水和状態に関する分子構造変化の詳細について考察した。"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001205692481026","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002545527"}],"foaf:name":[{"@language":"en","@value":"Kondo Miyuki"},{"@language":"ja","@value":"近藤 みゆき"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Nagoya City Univerdity"},{"@language":"ja","@value":"名古屋市立・院"},{"@language":"en","@value":"Nagoya Bunri University"},{"@language":"ja","@value":"名古屋文理大短大"}]},{"@id":"https://cir.nii.ac.jp/crid/1410572172178175361","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000392033188"}],"foaf:name":[{"@language":"en","@value":"Katayama Norihisa"},{"@language":"ja","@value":"片山 詔久"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Nagoya City Univerdity"},{"@language":"ja","@value":"名古屋市立・院"}]}],"publication":{"prism:publicationName":[{"@language":"en","@value":"Abstracts of the Annual Meeting of the Japan Society of Cookery Science"},{"@language":"ja","@value":"日本調理科学会大会研究発表要旨集"},{"@language":"en","@value":"Abstracts of the Annual Meeting"},{"@language":"ja","@value":"大会研究発表要旨集"}],"dc:publisher":[{"@language":"en","@value":"The Japan Society of Cookery Science"},{"@language":"ja","@value":"日本調理科学会"}],"prism:publicationDate":"2008","prism:volume":"20","prism:number":"0","prism:startingPage":"165","prism:endingPage":"165"},"availableAt":"2008","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=near-infrared%20spectroscopy","dc:title":"near-infrared spectroscopy"},{"@id":"https://cir.nii.ac.jp/all?q=amylopectin","dc:title":"amylopectin"},{"@id":"https://cir.nii.ac.jp/all?q=gelatinization","dc:title":"gelatinization"},{"@id":"https://cir.nii.ac.jp/all?q=retrogression","dc:title":"retrogression"},{"@id":"https://cir.nii.ac.jp/all?q=domyoji-ko","dc:title":"domyoji-ko"},{"@id":"https://cir.nii.ac.jp/all?q=wheat%20starch","dc:title":"wheat starch"},{"@id":"https://cir.nii.ac.jp/all?q=%E8%BF%91%E8%B5%A4%E5%A4%96%E5%88%86%E5%85%89%E6%B3%95","dc:title":"近赤外分光法"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%82%A2%E3%83%9F%E3%83%AD%E3%83%9A%E3%82%AF%E3%83%81%E3%83%B3","dc:title":"アミロペクチン"},{"@id":"https://cir.nii.ac.jp/all?q=%E7%B3%8A%E5%8C%96","dc:title":"糊化"},{"@id":"https://cir.nii.ac.jp/all?q=%E8%80%81%E5%8C%96","dc:title":"老化"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%81%93%E6%98%8E%E5%AF%BA%E7%B2%89","dc:title":"道明寺粉"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%B0%8F%E9%BA%A6%E3%83%87%E3%83%B3%E3%83%97%E3%83%B3","dc:title":"小麦デンプン"}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:1003168756"},{"@type":"CIA","@value":"130007012482"}]}