{"@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/1390282681382580352.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk1962.25.694"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"1974122"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/1974122"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I1974122"}},{"identifier":{"@type":"NAID","@value":"130003966867"}}],"dc:title":[{"@value":"アルファルファの緑葉たんぱく濃縮物の簡単な調製法とその組成"},{"@language":"en","@value":"A Simple Preparation Method and the Composition of Alfalfa Leaf Protein Concentrates"},{"@language":"ja-Kana","@value":"アルファルファ ノ リョクヨウ タンパク ノウシュクブツ ノ カンタン ナ チ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Crude leaf protein concentrates (LPC) were precipitated by adjusting the pH of the leaf extractant (pH 7.2) to 3.8 and this precipitate was washed with 90% acetone for several times. The color of dried LPC was light gray and the average yield was 1.75g per 100g fresh leaves, which correspounded to about 30% of the total proteins constained in the leaves. The composition of LPC was as follows: protein: 88.4%, lipid: 1.3%, ash: 2.6% and water: 7.0%. The result of amino acid analysis showed that the content of methionine was low but the amino acid pattern of the LPC gives fairly high level of the essential amino acids than that of the FAO reference protein. Mineral composition of the two LPC preparations revealed marked differences between samples as in the case of Wang and Kinsella."},{"@value":"アルファルファの緑葉搾汁より酸沈殿と有機溶媒洗浄を組み合わせて,うすい灰白色のLPC粉末を得た。収量は新鮮緑葉100gより出発して平均1.75gであり,これは緑葉中の全蛋白量の約30%に当る。この組成は蛋白:88.4%,脂質:1.3%,灰分:2.6%,水:7.0%であった。アミノ酸分析結果によればメチオニンの含有量はやや低いが,FAOの決めた参照蛋白質の必須アミノ酸含有量より多い。このLPCの生物価は大豆蛋白よりはるかに高いことがわかっているので,有望な蛋白食品資源となりうるものと思われる。"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282681382580352","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254760396"}],"foaf:name":[{"@language":"en","@value":"NOGUCHI HAJIME"},{"@language":"ja","@value":"野口 肇"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Dept. of Food Science & Technology and University Farm"},{"@language":"ja","@value":"名古屋大学農学部食品工業化学科"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282681382580353","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254760397"}],"foaf:name":[{"@language":"en","@value":"INO KANATOSHI"},{"@language":"ja","@value":"猪野 金利"}]},{"@id":"https://cir.nii.ac.jp/crid/1030848083901345408","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"10031163"},{"@type":"NRID","@value":"1000010031163"},{"@type":"NRID","@value":"9000003054933"},{"@type":"NRID","@value":"9000002386332"},{"@type":"NRID","@value":"9000020095791"},{"@type":"NRID","@value":"9000020032539"},{"@type":"NRID","@value":"9000017975012"},{"@type":"NRID","@value":"9000008119895"},{"@type":"NRID","@value":"9000003184594"},{"@type":"NRID","@value":"9000021126889"},{"@type":"NRID","@value":"9000254761657"},{"@type":"NRID","@value":"9000003184360"},{"@type":"NRID","@value":"9000020050694"},{"@type":"NRID","@value":"9000254760398"},{"@type":"NRID","@value":"9000017822293"},{"@type":"NRID","@value":"9000246820674"},{"@type":"NRID","@value":"9000003188909"},{"@type":"NRID","@value":"9000021120088"},{"@type":"NRID","@value":"9000021124995"},{"@type":"NRID","@value":"9000018157877"},{"@type":"NRID","@value":"9000250181498"},{"@type":"NRID","@value":"9000019996352"},{"@type":"NRID","@value":"9000002386385"},{"@type":"NRID","@value":"9000405145660"},{"@type":"NRID","@value":"9000021126884"},{"@type":"NRID","@value":"9000254761525"},{"@type":"NRID","@value":"9000254521183"},{"@type":"NRID","@value":"9000246820694"},{"@type":"NRID","@value":"9000254521181"},{"@type":"NRID","@value":"9000250181464"}],"foaf:name":[{"@language":"en","@value":"KAYAMA YOSHIMASA"},{"@language":"ja","@value":"佳山 良正"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Dept. of Food Science & Technology and Nagoya University"},{"@language":"ja","@value":"名古屋大学農学部付属農場"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00290394"},{"@type":"NDL_BIB_ID","@value":"000000018560"},{"@type":"ISSN","@value":"00290394"},{"@type":"LISSN","@value":"00290394"},{"@type":"NCID","@value":"AN00192587"}],"prism:publicationName":[{"@language":"en","@value":"NIPPON SHOKUHIN KOGYO GAKKAISHI"},{"@language":"ja","@value":"日本食品工業学会誌"},{"@language":"en","@value":"JOURNAL OF FOOD SCIENCE AND TECHNOLOGY"},{"@language":"ja","@value":"日食工誌"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"社団法人 日本食品科学工学会"}],"prism:publicationDate":"1978","prism:volume":"25","prism:number":"12","prism:startingPage":"694","prism:endingPage":"697"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"http://id.ndl.go.jp/bib/1974122"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I1974122"}],"availableAt":"1978","dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0034425428"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I1974122"},{"@type":"CROSSREF","@value":"10.3136/nskkk1962.25.694"},{"@type":"CIA","@value":"130003966867"},{"@type":"OPENAIRE","@value":"doi_dedup___::83be1c88c261e3399edce61ab4ab87eb"}]}