{"created":"2023-06-19T08:46:30.089300+00:00","id":5361,"links":{},"metadata":{"_buckets":{"deposit":"66ba03bd-1105-4bed-a135-672a65fa4906"},"_deposit":{"created_by":14,"id":"5361","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5361"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005361","sets":["47:274:452"]},"author_link":["9960","9959","9460"],"control_number":"5361","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Stability of Anthocyanin Pigments of Mulberry(B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-11-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"23","bibliographicVolumeNumber":"32","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_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"桑の実より3種類の粗色素液, MP-1(糖成分を多量に含有する濃縮色素), MP-2(イオン交換樹脂Dowex 50W-X4,H型, 処理により糖を主体とする非吸着成分を除去した濃縮色素), MP-3(Candida utilisを培養して糖成分と少量の窒素成分を除去した濃縮色素)を調製し, その安定性を検討した。これらの色素はpH3.0以下の酸性のもとで, 鮮明な紫紅色を呈したが, pHの上昇とともに著しい淡色化と色調の変化が見られた。pH2.2,100℃の加熱処理により, いずれも徐々に退色したが, その速度は市販のベタシアニン系天然色素に比べると著しく遅く, 天然色素としては安定な部類に属することが明らかとなった。紫外線に対しては, MP-1,MP-2は強酸性下で不安定であったが, その程度は合成色素(赤色102号)と同等であり, 一方, 醗酵した桑の実色素MP-3は強酸性下においてもきわめて安定であった。さらに市販炭酸飲料に, 桑の実色素を添加し着色安定性を調べたところ, 十分実用化に耐える結果を示した。本研究の一部は文部省科学研究費補助金の援助によった。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Three crude anthocyanin pigments, MP-1,MP-2 and MP-3,were prepared from mulberry juice, and their stability was examined. MP-1,MP-2 and MP-3 showed a deep red color below pH 3.0,but they lost their color with a rise in pH value. MP-1,MP-2 and MP-3 were slowly discolored by heat treatment at 100℃ and pH 2.2,but the rate of decolorization was lower than that of a natural pigment, betacyanin CBR. MP-1 and MP-2 were also unstable to UV irradiation under a strongly acidic condition, but the degree was similar to that of a synthetic pigment, Red 102. On the other hand, MP-3 was considerably stable to UV irradiation. Furthermore, storage tests of pigments in carbonated-water indicated that these mulberry pigments had a great practical value.","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":[{"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":[{}]},{"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":[{}]},{"creatorNames":[{"creatorName":"稲本, 英子","creatorNameLang":"ja"},{"creatorName":"イナモト, ヒデコ","creatorNameLang":"ja-Kana"},{"creatorName":"Inamoto, Hideko","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":"KJ00000079487.pdf","filesize":[{"value":"393.9 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079487.pdf","url":"https://kpu.repo.nii.ac.jp/record/5361/files/KJ00000079487.pdf"},"version_id":"53a43334-9b1d-479e-82d2-ed7b52d4b2b3"}]},"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":"桑の実アントシアニン色素の安定性(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"桑の実アントシアニン色素の安定性(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["452"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5361","relation_version_is_last":true,"title":["桑の実アントシアニン色素の安定性(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-02-29T05:14:33.710721+00:00"}