{"created":"2023-06-19T08:35:39.696788+00:00","id":9,"links":{},"metadata":{"_buckets":{"deposit":"dbf73867-21a9-43c3-83f3-4caabc3a2654"},"_deposit":{"created_by":3,"id":"9","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9"},"status":"published"},"_oai":{"id":"oai:mgu.repo.nii.ac.jp:00000009","sets":["1:7:8"]},"author_link":["7"],"control_number":"9","item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"27","bibliographicPageStart":"15","bibliographicVolumeNumber":"42","bibliographic_titles":[{"bibliographic_title":"生活環境科学研究所研究報告"},{"bibliographic_title":"Annual report of the Institute of Living and Environmental Sciences"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"1)各デンプン試料を光学顕微鏡と走査型電子顕微鏡で観察したところ,文献に記載されているものと同様の形状を有していたが,市販離乳食用とろみ付与剤と高齢者用食品向け増粘剤には,光学顕微鏡による観察ではデンプン粒は認められず,パン粉のような形状となっていることが走査型電子顕微鏡観察により示された.2)保温効果については,ジャガイモデンプンと高齢者用食品向け増粘剤が室温放置,恒温槽放置とも高く,トウモロコシとコムギデンプンのそれは低いものであった.3)回転粘度計による各種デンプン試料の見かけの粘度を測定したところ,高齢者用食品向け増粘剤の粘度が非常に高く,測定中に一部ゲル化した.ジャガイモデンプンがデンプン試料の中ではもっとも高い粘度を示し,トウモロコシとコムギデンプン糊化液の粘度は低く,さらに同じ市販の増粘剤でありながら,離乳食用のとろみ付与剤の粘度がもっとも低かった.同一濃度における音叉型粘度計を用いた測定でも高齢者用食品向け増粘剤の粘度がもっとも高く,ジャガイモデンプンの粘度がそれに続き,それ以外のデンプン試料はいずれも低い値を示した.また,各デンプン試料の粘度値自体も回転粘度計による測定値の1/5から1/10以下となり,機器依存性が改めて確認された.4)細線加熱式粘度計は,デンプン懸濁液の糊化温度測定に応用可能であると考えられた.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"It is well known that there are great differences among the flowcharacteristics of non-Newtonian fluids such as gelatinized starchdispersions depending on the analytical devices used. So, this paper mainlyinvestigated the rheological characteristics of starches from potato, sweetpotato, corn, wheat and commercial thickening agents for baby foods(\"Product A\") and for aged persons with difficulty of chewing and/orswallowing (\"Product B\"). We used rheological instruments in our laboratoryin addition to optical and scanning electron microscopic observations of thestarch granules and time-dependant temperature declines of gelatinizedstarch dispersions. Microscopic observations showed similar size and shape of each sample tothose reported previously, while there were no starch granules in Product Aor B, which seemed to be pre-gelatinized starch products. The potato starch and Product A exhibited excellent temperature holdingeffects, while those of corn and wheat starches were inferior. Since Product B began to partly gel during measurement with a rotationalviscometer (TVC-5, Toki Sangyo Co., Ltd. ), the apparent viscosity was notstable, but on average the value was the highest of all, followed by potatostarch. The apparent viscosities of corn and wheat starches and Product Awere low. The apparent viscosities of the samples examined were mostlyconstant over the period of time to which those were subjected to shearingstress. Although the viscosity characteristics obtained with a vibrationviscometer SV-10 (A&D Co., Ltd.) were similar to those of the rotationalviscometer, the viscosity values in themselves were 1/5 to 1/10 of TVC-5. It seemed that a hot-wire viscosity sensor Rheocatch SVM-10 (Snow BrandMilk Products Co., Ltd.), where the heat transfer coefficient change due toviscosity fluctuation was monitored, could be applied to assessing thegelatinization temperature of a starch.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_identifier_14":{"attribute_name":"URL","attribute_value_mlt":[{"subitem_identifier_uri":"http://www.mgu.ac.jp/main/educations/library/publication/seikatsu/no42/index.html"}]},"item_2_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20641/00000003","subitem_identifier_reg_type":"JaLC"}]},"item_2_publisher_22":{"attribute_name":"公開者","attribute_value_mlt":[{"subitem_publisher":"宮城学院女子大学生活環境科学研究所"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11543681","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13466534","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"Hoshi, Yuji","creatorNameLang":"en"},{"creatorName":"星, 祐二","creatorNameLang":"ja"},{"creatorName":"ホシ, ユウジ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-01-06"}],"displaytype":"detail","filename":"各種デンプン糊化液のレオロジー的特性と糊化特性について.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","license_note":"Copyright (c) 2017 by Miyagi Gakuin Women's University","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"各種デンプン糊化液のレオロジー的特性と糊化特性について.pdf","url":"https://mgu.repo.nii.ac.jp/record/9/files/各種デンプン糊化液のレオロジー的特性と糊化特性について.pdf"},"version_id":"14acf035-c3d6-4abc-97c4-1bfc7a5c7941"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"デンプン","subitem_subject_scheme":"Other"},{"subitem_subject":"湖化","subitem_subject_scheme":"Other"},{"subitem_subject":"増粘剤","subitem_subject_scheme":"Other"},{"subitem_subject":"流動特性","subitem_subject_scheme":"Other"},{"subitem_subject":"回転粘度計","subitem_subject_scheme":"Other"},{"subitem_subject":"細線加熱式粘度計","subitem_subject_scheme":"Other"},{"subitem_subject":"音又型粘度計","subitem_subject_scheme":"Other"},{"subitem_subject":"starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"gelatinization","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"thickening agent","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"flow characteristics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rotational viscometer","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hot-wire viscosity sensor","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"vibration viscometer","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper"}]},"item_title":"各種デンプン糊化液のレオロジー的特性と糊化特性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"各種デンプン糊化液のレオロジー的特性と糊化特性について","subitem_title_language":"ja"},{"subitem_title":"Rheological Characteristics of Gelatinized Dispersions and Pasting Properties of Sereral Starches","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["8"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-01-06"},"publish_date":"2017-01-06","publish_status":"0","recid":"9","relation_version_is_last":true,"title":["各種デンプン糊化液のレオロジー的特性と糊化特性について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-10-14T06:36:29.255103+00:00"}