{"_buckets": {"deposit": "ec6eb62b-e18c-4fd7-9d8e-04ed9f41488a"}, "_deposit": {"id": "2000735", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2000735"}, "status": "published"}, "_oai": {"id": "oai:soar-ir.repo.nii.ac.jp:02000735", "sets": ["1310"]}, "author_link": [], "item_1628147817048": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_ab4af688f83e57aa", "subitem_version_type": "AM"}]}, "item_6_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2021-10-07", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "12", "bibliographicPageEnd": "2449", "bibliographicPageStart": "2442", "bibliographicVolumeNumber": "85", "bibliographic_titles": [{"bibliographic_title": "Bioscience, Biotechnology, and Biochemistry"}]}]}, "item_6_description_20": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "The high-temperature water treatment is one of the methods used to reduce the molecular weight of proteins. In this study, in order to establish a practical method for preparing hypoallergenic materials using the high-temperature water treatment, we investigated the effects of processing temperature on the antigenicity and allergenicity of a food allergen. Additionally, the foaming ability of the samples was also evaluated as a function desired in the food industry. We used ovalbumin as a model allergen. As a result, although there was no significant difference among the samples treated with different processing temperatures, all the antigens treated with high-temperature water showed a decrease in antigenicity and allergenicity. In addition, when ovalbumin was treated at a temperature of 130 degrees C or higher, there was a significant improvement in foaming properties. These findings indicate that high-temperature water treatment is a potential strategy for preparing practical hypoallergenic materials.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_6_description_30": {"attribute_name": "資源タイプ（コンテンツの種類）", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_6_description_5": {"attribute_name": "引用", "attribute_value_mlt": [{"subitem_description": "Bioscience, Biotechnology, and Biochemistry. 85(12): 2442–2449 (2021)", "subitem_description_type": "Other"}]}, "item_6_link_3": {"attribute_name": "信州大学研究者総覧へのリンク", "attribute_value_mlt": [{"subitem_link_text": "長田, 光正", "subitem_link_url": "https://soar-rd.shinshu-u.ac.jp/profile/ja.WmLUZFTp.html"}]}, "item_6_publisher_4": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Oxford University Press"}]}, "item_6_relation_48": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "10.1093/bbb/zbab171"}], "subitem_relation_type": "isVersionOf", "subitem_relation_type_id": {"subitem_relation_type_id_text": "https://doi.org/10.1093/bbb/zbab171", "subitem_relation_type_select": "DOI"}}]}, "item_6_source_id_35": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1347-6947", "subitem_source_identifier_type": "EISSN"}]}, "item_6_source_id_39": {"attribute_name": "NII ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1347-6947", "subitem_source_identifier_type": "EISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Okon, Kazunobu", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yoshida, Tadashi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Hattori, Makoto", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Matsuda, Hiroshi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Osada, Mitsumasa", "creatorNameLang": "en"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2022-10-07"}], "download_preview_message": "", "file_order": 0, "filename": "bbb85-2442.pdf", "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "application/pdf", "size": 0, "url": {"url": "https://soar-ir.repo.nii.ac.jp/record/2000735/files/bbb85-2442.pdf"}, "version_id": "0a6fe388-82b3-4fa8-979c-4b0292cb72f5"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "allergenicity", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "antigenicity", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "foam ability", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "HTW", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "IgE", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Preparation of hypoallergenic ovalbumin by high-temperature water treatment", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Preparation of hypoallergenic ovalbumin by high-temperature water treatment", "subitem_title_language": "en"}]}, "item_type_id": "6", "owner": "1", "path": ["1310"], "permalink_uri": "http://hdl.handle.net/10091/0002000735", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2022-03-10"}, "publish_date": "2022-03-10", "publish_status": "0", "recid": "2000735", "relation": {}, "relation_version_is_last": true, "title": ["Preparation of hypoallergenic ovalbumin by high-temperature water treatment"], "weko_shared_id": -1}