{"@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/1390001206409972736.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk.42.519"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"3628820"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/3628820"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I3628820"}},{"identifier":{"@type":"NAID","@value":"10007580525"}}],"dc:title":[{"@language":"en","@value":"GPC Patterns of Tropical Starch Amylopectins Hydrolyzed by Isoamylase Reaction."},{"@value":"熱帯産澱粉アミロペクチンのイソアミラーゼ分解時のＧＰＣパターン"},{"@language":"ja-Kana","@value":"ネッタイサン デンプン アミロペクチン ノ イソアミラーゼ ブンカイジ ノ G"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Four varieties of amylopectins isolated from tropical starches, i.e., edible canna, arrowroot, cassava and sago, were used to study their fine structure. Potato and corn amylopectins were used as references. The amylopectins were treated with isoamylase and the slow debranching process was monitored by gel permeation chromatography. The rates of these isoamylase α-1, 6 debranching reactions varied a little among six varieties of amylopectins, however, the respective retention times of peaks produced from each debranched amylopectin became longer as the debranching reaction proceeded, indicating that molecular weight of the isoamylase-treated amylopectin gradually became smaller. Conversely the retention time of the unit chain gradually became very slightly shorter. This shows that the molecular weight of the unit chain increases slightly as the debranching reaction proceeds. If the isoamylase debranching reaction proceeds predominantly at the outermost α-1, 6 linkage, the inside unit chain will be expected to be longer."},{"@value":"熱帯産澱粉4種,すなわちショクヨウカンナ,アロールート,キャッサバ,サゴと対照として用いたバレイショおよびトウモロコシの澱粉のアミロペクチンに,枝切り酵素であるイソアミラーゼを作用させ,分解過程をゲルパーミエーションクロマトグラフィー(GPC)を用いて検討した.α-1, 6結合を切る速度はバレイショが大きく,サゴとトウモロコシとが小さく,他の3種はその中間の速度であった.またバレイショとショクヨウカンナは長い単位鎖が多く似ており,他の4種は短い単位鎖が多いことが判明した.単位鎖のピークの保持時間は僅かずつ小さくなる傾向が見られたが,アミロペクチンの単位鎖が主に分子表面に近い部分から切られて行くとすると,内部に行くほど鎖長が長いものが多くなるのではないかと推測された."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001206409972737","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000004409065"}],"foaf:name":[{"@language":"en","@value":"ISHII Yasuko"},{"@language":"ja","@value":"石井 靖子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Nutrition, Tokyo University of Agriculture"},{"@language":"ja","@value":"東京農業大学農学部栄養学科"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204053213440","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000004508474"}],"foaf:name":[{"@language":"en","@value":"NAKAHARA Hisae"},{"@language":"ja","@value":"中原 久恵"}],"jpcoar:affiliationName":[{"@language":"en","@value":"National Institute of Materials and Chemical Research"},{"@language":"ja","@value":"工業技術院物質工学工業技術研究所"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204051876480","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000004508438"}],"foaf:name":[{"@language":"en","@value":"HATTORI Sigeru"},{"@language":"ja","@value":"服部 滋"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"工業技術院物質工学工業技術研究所"},{"@language":"en","@value":"National Institute of Materials and Chemical Research"},{"@language":"en","@value":"Present Address: Arakawa Chemical Industries LTD"},{"@language":"ja","@value":"現在,荒川化学工業(株)筑波研究所"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001206409972736","@type":"Researcher","foaf:name":[{"@language":"en","@value":"KAWABATA Akiko"},{"@language":"ja","@value":"川端 晶子"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"東京農業大学農学部栄養学科"},{"@language":"en","@value":"Department of Nutrition, Tokyo University of Agriculture"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204395807746","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000003058913"}],"foaf:name":[{"@language":"en","@value":"NAKAMURA Michinori"},{"@language":"ja","@value":"中村 道徳"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Nodai Research Institute, Tokyo University of Agriculture"},{"@language":"ja","@value":"東京農業大学総合研究所"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1341027X"},{"@type":"LISSN","@value":"1341027X"},{"@type":"EISSN","@value":"18816681"},{"@type":"CODEN","@value":"NSKKEF"},{"@type":"NDL_BIB_ID","@value":"000000094659"},{"@type":"ISSN","@value":"1341027X"},{"@type":"NCID","@value":"AN10467499"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Shokuhin Kagaku Kogaku Kaishi"},{"@language":"ja","@value":"日本食品科学工学会誌"},{"@language":"en","@value":"Journal of The Japanese Society for Food Science and Technology"},{"@language":"en","@value":"J. Food Sci. Technol. Res."},{"@language":"ja","@value":"食科工"},{"@language":"en","@value":"JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY"},{"@language":"en","@value":"NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI"}],"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":"1995","prism:volume":"42","prism:number":"7","prism:startingPage":"519","prism:endingPage":"523"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/3628820"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I3628820"}],"availableAt":"1995","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Food%20Science","dc:title":"Food Science"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1361699995757843968","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Polymodal distribution of the chain lengths of amylopectins, and its significance"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544418628868736","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules"}]},{"@id":"https://cir.nii.ac.jp/crid/1362825896381938944","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Chain Length Distribution of Amylopectins of Several Single Mutants and the Normal Counterpart, and Sugary‐1 Phytoglycogen in Maize (<i>Zea mays</i> L.)"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204740006144","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"多糖類の物性に関する基礎的・応用的研究"},{"@language":"ja-Kana","@value":"タトウルイ ノ ブッセイ ニ カンスル キソテキ オウヨウテキ ケンキュウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1570009749670863104","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1570291224647576064","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1570854174600998656","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571135649577709696","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571417124554414976","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571417124563494656","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571980074507836288","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572261549484547840","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572543024461255040","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573387449391390848","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573668923898235904","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573950399233930112","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573950399344813312","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573950399344815872","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1574231874310695808","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1574231874321518080","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1574231874321522432","@type":"Article","relationType":["cites"]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0008173585"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I3628820"},{"@type":"CROSSREF","@value":"10.3136/nskkk.42.519"},{"@type":"CIA","@value":"10007580525"}]}