{"created":"2023-06-19T08:46:27.829327+00:00","id":5309,"links":{},"metadata":{"_buckets":{"deposit":"579a34a1-5aa2-46b0-8b5b-dfc4df7dab3a"},"_deposit":{"created_by":14,"id":"5309","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5309"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005309","sets":["47:274:448"]},"author_link":["9960","9959"],"control_number":"5309","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"An Evaluation of the Nutritive Value of Proso Millet Protein (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1977-11-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"30","bibliographicPageStart":"23","bibliographicVolumeNumber":"28","bibliographic_titles":[{"bibliographic_title":"京都府立大学学術報告. 理学・生活科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of the Kyoto Prefectural University. Natural science and living science","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Millet flour (MF), alkaline-extracted protein (EP) and residue (RD) were prepared from proso millet, and the nutritive value of their proteins was evaluated by biological and chemical methods. Growth experiment with young rats fed a 10% level of protein diets for 21 days indicated that the gain in weight of rats fed the EP diet was higher than a casein diet, however no weight gain was observed in the case of the rats fed the MF diet. The values of protein efficiency ratio and net protein ratio for EP were 3.12 and 5.02,respectively, and they were almost same level to those of casein. In biological value estimation with adalt rats fed a 5% level of protein diets for 3 days, the values obtained were as follows : EP 92.3,MF 60.8,RD 70.5,gluten 68.2 and casein 71.4,however the differences in the other four values except EP could not be regarded as significant. The in vitro protein digestion showed that EP was significantly digested by pepsin but not trypsin. On the other hand, the digestibility of EP was simialr to that of gluten and casein by pepsin-pancreatin method. Amino acid analyses revealed that the values of amino acid score for EP, MF and RD were 100,26.7 and 9.1,respectively based on the 1973 FAO/WHO \"provisional scoring pattern, \" and lysine was the first limiting amino acid except tryptophan of MF and RD. These results suggest that EP is better in its protein quality than casein, while lysine supplementation seems to be required for the utilization of MF and RD.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062300","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0075739X","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田代, 操","creatorNameLang":"ja"},{"creatorName":"タシロ, ミサオ","creatorNameLang":"ja-Kana"},{"creatorName":"Tashiro, Misao","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"牧, 善輔","creatorNameLang":"ja"},{"creatorName":"マキ, ゼンスケ","creatorNameLang":"ja-Kana"},{"creatorName":"Maki, Zensuke","creatorNameLang":"en"}],"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":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000079435.pdf","filesize":[{"value":"516.0 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079435.pdf","url":"https://kpu.repo.nii.ac.jp/record/5309/files/KJ00000079435.pdf"},"version_id":"14ac9dfc-40dc-471d-b468-3a7af7157860"}]},"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":"きび蛋白質の栄養価(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"きび蛋白質の栄養価(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["448"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5309","relation_version_is_last":true,"title":["きび蛋白質の栄養価(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-02-29T05:14:32.117870+00:00"}