{"created":"2023-06-19T09:16:51.644153+00:00","id":208,"links":{},"metadata":{"_buckets":{"deposit":"68c07ced-5907-4384-8bf9-8c2e645a1995"},"_deposit":{"created_by":17,"id":"208","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"208"},"status":"published"},"_oai":{"id":"oai:nakamura-u.repo.nii.ac.jp:00000208","sets":["27","27:34"]},"author_link":["253","252","246"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-04-11","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"33","bibliographicPageStart":"25","bibliographic_titles":[{"bibliographic_title":"中村学園大学薬膳科学研究所研究紀要"},{"bibliographic_title":"Proceedings of PAMD Institute of Nakamura Gakuen University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"(Abstract)\nDysphagia patients and the elderly who decline in food intake owing to aging tend to be in the risk of aspiration or malnutritional condition, so that the high protein diet suitable for each individual is in need. Soybean is a source of good quality vegetable protein supply and Chinese medicine states five grain, rice, barley, millet, corn and beans are essential to maintain our lives. Soybean is one of those and we also have taken soybeans since old times in Japan. Soybean protein isolate is the one defatted from soybean and the purity of protein is over 85%. The main components of the soybean protein are glycinin and conglycinin. Under high pressure the covalent bond of protein in gel formation is hardly cut off. The physical property of pressure-induced protein gel is smoother and softer compared to the one induced by heating.\n　　In this study we prepared gels induced by heating or high pressure treatments with soybean protein isolate and measured physical properties, analyzed protein components, evaluated sensory tests and investigated the availability of soybean protein isolate gels for a dysphagia diet using as one of the food materials of Chinese　medicated diets.\n　　From the results of the textural properties the hardness of pressure-induced gels was the half value of the heat-induced　gels. 13 to17% pressure-induced gels were conformed to the diet criteria II of food for special dietary uses for dysphagia patients.\nIn the SDS-PAGE patterns the subunit dissociation of 7S and 11S was detected in pressure-induced gels. The pressure-induced　gels in each concentration were softer, more solid, easier to mash with the tongue than the heat-induced gels in the sensory　evaluation. Besides the pressure-induced gels were easy to form a bolus and easy to swallow. Therefore it is suggested pressureinduced　gels might be utilized for a dysphagia diet and enhance the availability of a food material of Chinese medicated diets.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"(要　　旨)\n　本研究では分離大豆タンパク質を用い、加熱または加圧処理によるゲルを調製した。それらの物性測定、タンパク質組成の解析および官能評価から分離大豆タンパク質ゲルの薬膳の食素材への応用性および嚥下食への利用性を検討した。\n　物性測定から、超高圧処理分離大豆タンパク質は加熱処理と比較し、いずれの濃度においても保形性のある軟らかいゲルであった。また、分離大豆タンパク質ゲルのかたさ、付着性、凝集性は嚥下困難者用食品許可基準Ⅰ～Ⅲの３段階へ分類すると、13％～ 17％加圧ゲルは許可基準Ⅱに準拠した。　SDS-PAGE によるタンパク質組成の分析では、加熱ゲルと加圧ゲルのゲル構成成分の相違が認められ、加圧ゲルでは充填効果によるサブユニットの解離が認められた。加熱および加圧処理分離大豆タンパク質ゲルの官能評価では、加圧ゲルの方が加熱ゲルより軟らかく、弾力があり、さらに、飲み込みやすく、残留感も少ないとされた。また、加圧処理分離大豆タンパク質ゲルの至適濃度について、飲み込み易さ、風味および舌での押しつぶし易さが総合評価へ影響を与えていることが明らかとなった。\n　以上のことから、薬膳食材である大豆から抽出された分離大豆タンパク質は、栄養性、機能性成分に富み、薬膳の食素材としての有効性が示唆された。また、超高圧処理を利用することで、分離大豆タンパク質ゲルの食感、食味が改質され、食塊形成や嚥下がされ易いテクスチャー特性であったことから、超高圧処理による分離大豆タンパク質ゲルおよび嚥下食への利用性が明らかにされた。","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中村学園大学薬膳科学研究所"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18829384","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"時藤, 亜衣"},{"creatorName":"トキフジ, アイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"252","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Leng, Hong"}],"nameIdentifiers":[{"nameIdentifier":"253","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉岡, 慶子"},{"creatorName":"ヨシオカ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"246","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":"2013-09-30"}],"displaytype":"detail","filename":"01‐003‐04‐03‐ The availability of high・・・ 時藤、Leng hong、吉岡.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"01‐003‐04‐03‐ The availability of high・・・ 時藤、Leng hong、吉岡","url":"https://nakamura-u.repo.nii.ac.jp/record/208/files/01‐003‐04‐03‐ The availability of high・・・ 時藤、Leng hong、吉岡.pdf"},"version_id":"06344c65-5133-4479-92ef-1c6d4d2bb54c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"分離大豆タンパク質｜超高圧処理｜テクスチャー特性｜薬膳｜嚥下食｜タンパク質｜大豆｜テクスチャー　","subitem_subject_scheme":"Other"},{"subitem_subject":"soybean protein isolate｜high pressure treatment｜ textural properties｜ Chinese medicated diets｜dysphagia diet｜","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","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"超高圧処理による分離大豆タンパク質ゲルの薬膳および嚥下食への利用性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"超高圧処理による分離大豆タンパク質ゲルの薬膳および嚥下食への利用性"},{"subitem_title":"The availability of high pressure-induced soybean protein isolate gel products for a dysphagia diet as Chinese medicated diets","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["27","34"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-04-11"},"publish_date":"2011-04-11","publish_status":"0","recid":"208","relation_version_is_last":true,"title":["超高圧処理による分離大豆タンパク質ゲルの薬膳および嚥下食への利用性"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-19T10:17:50.477790+00:00"}