{"@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/1390282681453750784.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1271/bbb.60256"}},{"identifier":{"@type":"COI","@value":"1:CAS:528:DC%2BD2sXktVGktA%3D%3D"}},{"identifier":{"@type":"PMID","@value":"17151480"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"8596075"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/8596075"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I8596075"}},{"identifier":{"@type":"URI","@value":"http://www.tandfonline.com/doi/pdf/10.1271/bbb.60256"}},{"identifier":{"@type":"NAID","@value":"10018523442"}},{"identifier":{"@type":"URI","@value":"https://search.jamas.or.jp/link/ui/2007144069"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@language":"en","@value":"Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity"}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Custard pudding gels were prepared from fresh whole egg, milk and sugar. The effects of <small>D</small>-psicose (Psi), a non-calorie rare hexose, on the antioxidative activity and rheological properties of the custard pudding gels were investigated at different temperatures for comparison with those of control sugars (sucrose, Suc; <small>D</small>-fructose, Fru). The rheological behavior of the heat-induced pudding gels was evaluated by using breaking and creep tests. During the heat-induced gel formation, custard pudding containing Psi (15%, wt/wt) demonstrated a stronger breaking strength and higher viscoelasticity than those containing Fru and Suc. The thermodynamic parameters obtained from DSC indicated that the egg white (EW) proteins were made less thermally stable when heated in the presence of Psi than in the presence of Fru and Suc. These findings are consistent with enhanced aggregation of the EW solution in the presence of Psi. Furthermore, the Psi pudding gels possessed higher antioxidative activity than the control sugar pudding gels by using an analysis of the scavenging activity on DPPH radicals and the ferric-reducing antioxidative power. These results suggest that Psi favored cross-linking of Psi-protein molecules through the Maillard reaction which increased the formation of intermediate products to improve functionality. Custard pudding containing Psi could therefore be an effective functional sweet dessert with high antioxidative activity and the outstanding gelling characteristics."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001204454338051","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000001861297"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0210813"}],"foaf:name":[{"@language":"en","@value":"HAYAKAWA Shigeru"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Biochemistry and Food Science, Kagawa University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204454338048","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000001861294"}],"foaf:name":[{"@language":"en","@value":"SUN Yuanxia"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Biochemistry and Food Science, Kagawa University"}]},{"@id":"https://cir.nii.ac.jp/crid/1420001326206121728","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"10398034"},{"@type":"NRID","@value":"1000010398034"},{"@type":"KAKEN_RESEARCHERS","@value":"30227152"},{"@type":"NRID","@value":"1000030227152"},{"@type":"NRID","@value":"9000001861303"},{"@type":"NRID","@value":"9000254574610"},{"@type":"NRID","@value":"9000254574695"},{"@type":"NRID","@value":"9000254572570"},{"@type":"NRID","@value":"9000391673788"},{"@type":"NRID","@value":"9000283588383"},{"@type":"NRID","@value":"9000383071519"},{"@type":"NRID","@value":"9000412667832"},{"@type":"NRID","@value":"9000410007886"},{"@type":"NRID","@value":"9000411839629"},{"@type":"NRID","@value":"9000408496763"},{"@type":"NRID","@value":"9000254573708"},{"@type":"NRID","@value":"9000410758833"},{"@type":"NRID","@value":"9000408913531"},{"@type":"NRID","@value":"9000411952052"},{"@type":"NRID","@value":"9000007053294"},{"@type":"NRID","@value":"9000254573704"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0203247"}],"foaf:name":[{"@language":"en","@value":"OGAWA Masahiro"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Biochemistry and Food Science, Kagawa University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282681453750913","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000001861300"}],"foaf:name":[{"@language":"en","@value":"JIANG Huihong"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Biochemistry and Food Science, Kagawa University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282681452381442","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000001861305"}],"foaf:name":[{"@language":"en","@value":"IZUMORI Ken"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Biochemistry and Food Science, Kagawa University"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"09168451"},{"@type":"EISSN","@value":"13476947"},{"@type":"NDL_BIB_ID","@value":"000000151899"},{"@type":"ISSN","@value":"09168451"},{"@type":"LISSN","@value":"09168451"},{"@type":"NCID","@value":"AA10824164"}],"prism:publicationName":[{"@language":"en","@value":"Bioscience, Biotechnology, and Biochemistry"},{"@language":"ja","@value":"Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ"},{"@language":"en","@value":"Biosci. Biotechnol. Biochem."},{"@language":"en","@value":"Bioscience, Biotechnology, and Biochemistry"},{"@language":"ja","@value":"Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ"}],"dc:publisher":[{"@language":"en","@value":"Japan Society for Bioscience, Biotechnology, and Agrochemistry"},{"@language":"ja","@value":"公益社団法人 日本農芸化学会"}],"prism:publicationDate":"2006","prism:volume":"70","prism:number":"12","prism:startingPage":"2859","prism:endingPage":"2867"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"http://id.ndl.go.jp/bib/8596075"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I8596075"},{"@id":"http://www.tandfonline.com/doi/pdf/10.1271/bbb.60256"},{"@id":"https://search.jamas.or.jp/link/ui/2007144069"}],"availableAt":"2006","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=%3Csmall%3ED%3C/small%3E-psicose","dc:title":"<small>D</small>-psicose"},{"@id":"https://cir.nii.ac.jp/all?q=custard%20pudding","dc:title":"custard pudding"},{"@id":"https://cir.nii.ac.jp/all?q=aggregation","dc:title":"aggregation"},{"@id":"https://cir.nii.ac.jp/all?q=gelling%20property","dc:title":"gelling property"},{"@id":"https://cir.nii.ac.jp/all?q=antioxidative%20activity","dc:title":"antioxidative activity"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360011145178523520","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Antioxidative Properties of Products from Amino Acids or Peptides in the Reaction with Glucose"}]},{"@id":"https://cir.nii.ac.jp/crid/1360855567871177216","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4"}]},{"@id":"https://cir.nii.ac.jp/crid/1361137045142483584","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"The presence of heat-stable conformers of ovalbumin affects properties of thermally formed aggregates"}]},{"@id":"https://cir.nii.ac.jp/crid/1361981469126299392","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Modification of Ovalbumin with a Rare Ketohexose through the Maillard Reaction:  Effect on Protein Structure and Gel Properties"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544418672383744","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Oxidants, antioxidants, and the degenerative diseases of aging."}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204459312896","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Factors Affecting Psicose Formation in Food Products during Cooking"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204631517056","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Development of Polyethylene Glycol and Hard Fat-Based Mucoadhesive Tablets Containing Various Types of Polyvinyl Alcohols as Mucoadhesive Polymers for Buccal Application"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001205741435904","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"D-プシコースの誘電緩和および水分活性"},{"@language":"en","@value":"Dielectric Relaxation and Water Activity in Aqueous Solution of D-Psicose"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206127758336","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"カロリー制限模倣物質としての希少糖D-プシコース及びD-アロース"},{"@language":"en","@value":"Rare Sugars D-Psicose and D-Allose as Calorie Restriction Mimetic"},{"@value":"カロリー制限模倣物質としての希少糖D-プシコース及びD-アロース : 抗メタボリックシンドローム効果からアンチエイジング効果へ"},{"@language":"ja-Kana","@value":"カロリー セイゲン モホウ ブッシツ ト シテ ノ キショウ トウ D-プシコース オヨビ D-アロース : コウメタボリックシンドローム コウカ カラ アンチエイジング コウカ エ"},{"@value":"Rare Sugars d-psicose and d-allose as calorie restriction mimetic-anti-metabolic syndrome effects and anti-aging effects"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206325418240","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"D-Psicose Is a Rare Sugar That Provides No Energy to Growing Rats."}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679436022784","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Decrease in the d-Psicose Content of Processed Foods Fortified with a Rare Sugar"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681452381440","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different D-Aldohexoses"},{"@value":"Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different<i><scp>D</scp></i>-Aldohexoses"}]},{"@id":"https://cir.nii.ac.jp/crid/1522543655337067264","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Mass Production of D-Psicose from D-Fructose by a Continuous Bioreactor System Using Immobilized D-Tagatose 3-Epimerase"},{"@language":"ja-Kana","@value":"Mass Production of D Psicose from D Fructose by a Continuous Bioreactor System Using Immobilized D Tagatose 3 Epimerase"}]},{"@id":"https://cir.nii.ac.jp/crid/1570009750896651776","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of disaccharides on the thermal properties of whey proteins determined by differential scanning calorimetry (DSC)"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291226765580672","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"A comparative rheological study of heat and high pressure induced whey protein gels"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291226782002816","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of reducing sugars on texture of thermally processed soy protein isolate-glucono-delta-lactone gels"}]},{"@id":"https://cir.nii.ac.jp/crid/1570854175401757056","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Protein measurement with the folinphenol reagent"}]},{"@id":"https://cir.nii.ac.jp/crid/1571135650378466944","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Synergism and interactions in mixed protein systems"}]},{"@id":"https://cir.nii.ac.jp/crid/1571135651715277440","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Mutagenicity of heated sugar-casein systems : effect of the Maillard 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