{"created":"2023-05-15T11:30:56.346488+00:00","id":57,"links":{},"metadata":{"_buckets":{"deposit":"c4cbae85-1f79-4afa-ace5-ad2b4706dd6e"},"_deposit":{"created_by":4,"id":"57","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"57"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:00000057","sets":["2:21"]},"author_link":["205"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"70","bibliographicPageEnd":"34","bibliographicPageStart":"29","bibliographic_titles":[{"bibliographic_title":"鳥取短期大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"MEMOIRS OF TOTTORI COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ダイコンやヤマイモなどの野菜にはアミラーゼが含まれ，でんぷん分解作用があることはよく知られている．そこで伊豆半島で栽培される農産物（根菜類）を用いて地場農産品のでんぷん分解作用の研究を行った．すりおろした農産物をでんぷん溶液に添加し一定時間37℃で保温したのちに，ヨウ素でんぷん反応を利用してでんぷんの残存量を測定した．でんぷん分解作用はサツマイモ，白いも，タケノコイモ，及びつくねイモでみられたが，ヤーコンやアオダイコンではほとんど確認できなかった．以上から，いくつかの伊豆半島産農産物ででんぷん分解作用が確認できた．","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24793/00000050","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鳥取短期大学","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40020303135","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12033534","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-3365","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加古, 大也","creatorNameLang":"ja"},{"creatorName":"カコ, ヒロナリ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"KAKO, Hironari","familyNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"205","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-01"}],"displaytype":"detail","filename":"bulletin70_04.pdf","filesize":[{"value":"392.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"伊豆半島産農産物のでんぷん分解作用に関する研究.pdf","url":"https://cygnus.repo.nii.ac.jp/record/57/files/bulletin70_04.pdf"},"version_id":"1c6cfd04-7631-4026-9d67-8c96a16cb182"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ヨウ素でんぷん反応","subitem_subject_scheme":"Other"},{"subitem_subject":"でんぷん分解作用","subitem_subject_scheme":"Other"},{"subitem_subject":"アミラーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"伊豆","subitem_subject_scheme":"Other"},{"subitem_subject":"根菜","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","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"伊豆半島産農産物のでんぷん分解作用に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"伊豆半島産農産物のでんぷん分解作用に関する研究","subitem_title_language":"ja"},{"subitem_title":"Amylolysis Effects of Agricultural Products Grown in Izu Peninsula","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["21"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-02-01"},"publish_date":"2019-02-01","publish_status":"0","recid":"57","relation_version_is_last":true,"title":["伊豆半島産農産物のでんぷん分解作用に関する研究"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-08-09T07:00:09.036309+00:00"}