{"created":"2022-03-09T07:54:07.186000+00:00","id":2000735,"links":{},"metadata":{"_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":["1309:1310"]},"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_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"}],"filename":"bbb85-2442.pdf","format":"application/pdf","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-03-10"},"publish_date":"2022-03-10","publish_status":"0","recid":"2000735","relation_version_is_last":true,"title":["Preparation of hypoallergenic ovalbumin by high-temperature water treatment"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-14T04:20:53.826317+00:00"}