{"created":"2023-06-20T14:20:39.456357+00:00","id":77,"links":{},"metadata":{"_buckets":{"deposit":"5c1c258a-ec3d-40f9-92c0-d9483522af68"},"_deposit":{"created_by":3,"id":"77","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"77"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:00000077","sets":["11:31"]},"author_link":["90","91"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"61","bibliographicPageEnd":"17","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"東京家政学院大学紀要"},{"bibliographic_title":"Journal of Tokyo Kasei Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"食品に含まれる脂質は、非酵素的または酵素的な酸化を受けてアルデヒド類・アルコール類・ヒドロキシ脂肪酸・その他の脂質酸化物に変換されるが、これらは食品のおいしさに対してポジティブまたはネガティブな影響を与える。近年、植物の脂質酸化酵素の構造と機能が次々と明らかにされ、リポキシゲナーゼ・脂肪酸ヒドロペルオキシドリアーゼ・ペルオキシゲナーゼの働きと食品品質との関連性について研究が進んでいる。また、ダイズとオオムギでは、リポキシゲナーゼを欠失する実用品種が育成され、食品産業に利用されている。本論文では、植物性食品を対象として、酵素が関与する脂質酸化と脂質酸化物が与える食品品質への効果について、現在までに得られている知見を整理する。","subitem_description_type":"Abstract"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.32295/kaseigakuinkiyo.61.0_1","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-1951","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"黒田, 久夫"},{"creatorName":"クロダ, ヒサオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"90","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kuroda, Hisao","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"91","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":"2023-06-09"}],"displaytype":"simple","filename":"21861951_61_1-17.pdf","filesize":[{"value":"887.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"21861951_61_1-17","url":"https://kasei-gakuin.repo.nii.ac.jp/record/77/files/21861951_61_1-17.pdf"},"version_id":"02d8778b-e9ff-4e90-8d59-797869538841"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"脂質酸化","subitem_subject_scheme":"Other"},{"subitem_subject":"リポキシゲナーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"脂肪酸ヒドロペルオキシドリアーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"ペルオキシゲナーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"リポキシゲナーゼ欠失品種","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":"植物性食品のおいしさと脂質酸化酵素","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"植物性食品のおいしさと脂質酸化酵素"},{"subitem_title":"Flavor of vegetable foods and lipid oxidative enzymes","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["31"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-06-09"},"publish_date":"2023-06-09","publish_status":"0","recid":"77","relation_version_is_last":true,"title":["植物性食品のおいしさと脂質酸化酵素"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-09-11T06:58:54.733451+00:00"}