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Differences between grade and functional components of dried laver “<i>nori</i>”
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- TOMOYORI HIROKO
- Division of Food & Health Environmental Sciences, Department of Environmental and Symbiotic Science, Faculty of Environmental and Symbiotic Science, Prefectural University of Kumamoto
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- ASOSHINA RISA
- Division of Food & Health Environmental Sciences, Department of Environmental and Symbiotic Science, Faculty of Environmental and Symbiotic Science, Prefectural University of Kumamoto
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- ITIGI MIHO
- Division of Food & Health Environmental Sciences, Department of Environmental and Symbiotic Science, Faculty of Environmental and Symbiotic Science, Prefectural University of Kumamoto
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- KISHIDA SHOTA
- Division of Food & Health Environmental Sciences, Department of Environmental and Symbiotic Science, Faculty of Environmental and Symbiotic Science, Prefectural University of Kumamoto
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- NOSAKA RURIKO
- Division of Food & Health Environmental Sciences, Department of Environmental and Symbiotic Science, Faculty of Environmental and Symbiotic Science, Prefectural University of Kumamoto
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- NISHIOKA MISATO
- Kumamoto Flour Milling Co., Ltd.
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- YAMAMOTO RYOKO
- Department of Applied Biology and Food Sciences, Faculty of Agriculture and Life Science, Hirosaki University
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- SHIRATSUCHI HIDEKI
- Division of Food & Health Environmental Sciences, Department of Environmental and Symbiotic Science, Faculty of Environmental and Symbiotic Science, Prefectural University of Kumamoto
Bibliographic Information
- Other Title
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- 乾のりのたんぱく質含量，抗酸化能，水溶性食物繊維含量およびインスリン様作用の品質による相違
- カンノリ ノ タンパクシツ ガンリョウ,コウサンカノウ,スイヨウセイ ショクモツ センイ ガンリョウ オヨビ インスリン ヨウ サヨウ ノ ヒンシツ ニ ヨル ソウイ
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Description
<p> 乾のりに含まれる栄養成分および機能性成分を等級で比較した結果，等級が高い方がたんぱく質含量が多く，抗酸化作用が強い結果となった。一方，等級が低い方が水溶性食物繊維粗抽出画分割合が高く，脂肪分解抑制作用も強かった。これらの作用や成分は食事の糖質吸収を穏やかにしたり，体内で血糖降下作用に寄与する。したがって，いずれの等級でも乾のりは糖尿病の予防に役立つ食品であることが示唆された。さらに，等級とたんぱく質含有量が強い相関関係を示したことから，たんぱく質含有量は等級の客観的指標の一つに活用できる。</p>
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 86 (5), 427-429, 2020-09-15
The Japanese Society of Fisheries Science
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Details 詳細情報について
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- CRID
- 1390285697601400064
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- NII Article ID
- 130007911234
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL BIB ID
- 030674601
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- Text Lang
- ja
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- Article Type
- journal article
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- Data Source
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- JaLC
- NDL Search
- Crossref
- CiNii Articles
- KAKEN
- OpenAIRE
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- Abstract License Flag
- Disallowed