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Effect of temperatures on inulobiose and inulooligosaccharides in burdock roots during storage
http://hdl.handle.net/10659/3024
http://hdl.handle.net/10659/302459915b74-2434-4af5-af5a-04abce7f24f2
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2013-06-04 | |||||
タイトル | ||||||
タイトル | Effect of temperatures on inulobiose and inulooligosaccharides in burdock roots during storage | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Inulooligosaccharides | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Storage | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Temperatures | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Burdock | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Food analysis | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Food composition | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
Ishiguro, Yojiro
× Ishiguro, Yojiro× Ueno, Keiji× Onodera, Shuichi× Benkeblia, Noureddine× Shiomi, Norio |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The variation of inulobiose, inulotrose and other higher inulo-n-oses in burdock roots stored at 0, 15 and 20℃ during six weeks was investigated. Results showed that at 15 and 20℃, inulobiose appeared after three day storage and then it increased progressively to 2.03 and 2.72 mg/g dry weight (DW) after 42 days, while inulotriose, inulotetraose, inulopentaose, inulohexaose and inuloheptaose appeared after one week and increased also progressively, and were 1.81 and 2.30, 1.92 and 2.12, 1.52 and 1.89, 1.18 and 2.14, and 1.45 and 3.75 mg/g DW, respectively. At 0℃, the different inulooligosaccharides (IOSs) increased sharply after the second week but inulobiose and inulotriose decreased slightly after five weeks. However, their contents were much higher than those observed at 15 and 20℃. This suggests that low temperature induced strongly the hydrolysis of inulin and formation of IOSs in burdock root suggesting that this reaction would not be the result of a putative endo-inulinase but results from the activity of fructan:fructan 1-fructosyltransferase (1-FFT). | |||||
書誌情報 |
Journal of Food Composition and Analysis 巻 24, 号 3, p. 398-401, 発行日 2011-05 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0889-1575 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.jfca.2010.08.008 | |||||
出版者 | ||||||
出版者 | Elsevier | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |