Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid

• 資料種別: 記事
• タイトル: Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid
• 著者標目: Li Xinyue; KOKAWA Mito; KITAMURA Yutaka
• 出版年月日等: 2018-01
• 出版年（W3CDTF）: 2018-01
• タイトル（掲載誌）: Journal of food engineering
• 巻号年月日等（掲載誌）: 217
• 掲載巻: 217
• 掲載ページ: 50-57
• 掲載年月日（W3CDTF）: 2018-01
• ISSN（掲載誌）: 02608774
• 出版事項（掲載誌）: Elsevier
• 本文の言語コード: en
• 対象利用者: 一般
• DOI: 10.1016/j.jfoodeng.2017.08.021; https://doi.org/10.1016/j.jfoodeng.2017.08.021
• オンライン閲覧公開範囲: インターネット公開
• 著作権情報: © 2017. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ .
• 関連情報（URI）: http://hdl.handle.net/2241/00148676; https://tsukuba.repo.nii.ac.jp/records/43789; https://api.elsevier.com/content/article/PII:S0260877417303618?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0260877417303618?httpAccept=text/plain
• 参照: Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint; https://cir.nii.ac.jp/crid/1050011881946958720; Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties; https://cir.nii.ac.jp/crid/1360286991880731264; Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion; https://cir.nii.ac.jp/crid/1360848657087403776; Effect of inlet temperature in combination process with micro wet milling and spray drying to physical and chemical properties of white button mushroom (<i>Agaricus bisporus</i>) powder; https://cir.nii.ac.jp/crid/1390866570019260416
• 参照: Development of a new rice beverage by improving the physical stability of rice slurry; https://cir.nii.ac.jp/crid/1050282677536565888; Wet comminution in stirred media mills — research and its practical application; https://cir.nii.ac.jp/crid/1360011146167644800; Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder; https://cir.nii.ac.jp/crid/1360283690899383168; Quantification of Phosphatidic Acid in Foodstuffs Using a Thin-Layer-Chromatography-Imaging Technique; https://cir.nii.ac.jp/crid/1360285708197381632; Orally Administered Phosphatidic Acids and Lysophosphatidic Acids Ameliorate Aspirin-Induced Stomach Mucosal Injury in Mice; https://cir.nii.ac.jp/crid/1360567181298777472; Determination of lipid phosphorus in the nanomolar range; https://cir.nii.ac.jp/crid/1360574094156297600; Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase; https://cir.nii.ac.jp/crid/1360855570251422208; A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION; https://cir.nii.ac.jp/crid/1361137044247851392; Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea ( <i>Vigna unguiculata</i> ) Pastes and End Product (Akara) Quality; https://cir.nii.ac.jp/crid/1361418520582347136; Emulsifying and Foaming Properties of Commercial Yellow Pea (<i>Pisum sativum</i>L.) Seed Flours; https://cir.nii.ac.jp/crid/1361699996326966784; From the product and process requirements to the milling facility; https://cir.nii.ac.jp/crid/1362262943615021824; Grinding characteristics and batter quality of rice in different wet grinding systems; https://cir.nii.ac.jp/crid/1362825893972773376; Wet grinding characteristics of soybean for soymilk extraction; https://cir.nii.ac.jp/crid/1363107368314760832; Role of Milling Parameters and Particle Stabilization on Nanogrinding of Drug Substances of Similar Mechanical Properties; https://cir.nii.ac.jp/crid/1363951795923415808; Corn and sorghum grain proteins; https://cir.nii.ac.jp/crid/1372820654058248705; Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling; https://cir.nii.ac.jp/crid/1372820654058248716; Physiological Significance of Lysophospholipids that Act on the Lumen Side of Mammalian Lower Digestive Tracts; https://cir.nii.ac.jp/crid/1390001204497492992; Development of a Cheese-type Food Using Rice Milk; https://cir.nii.ac.jp/crid/1390282679435465600; Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process; https://cir.nii.ac.jp/crid/1390282679435580672; 食品分野における粉体技術―大豆の処理を中心として―; https://cir.nii.ac.jp/crid/1390282681386774784; Formation of Lysophosphatidic Acid, a Wound-Healing Lipid, during Digestion of Cabbage Leaves; https://cir.nii.ac.jp/crid/1390282681457031808
• 連携機関・データベース: 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• 提供元機関・データベース: 学術機関リポジトリデータベース; https://irdb.nii.ac.jp; Crossref; https://www.crossref.org; 科学研究費助成事業データベース; https://kaken.nii.ac.jp/ja

• 記録形式（IMT）: application/pdf
• 一次資料へのリンクURL: fulltext; https://tsukuba.repo.nii.ac.jp/record/43789/files/JFE_217.pdf
• オンライン閲覧公開範囲: インターネット公開
• 著作権情報: © 2017. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ .
• 掲載誌（NCID）: AA10632753; https://ci.nii.ac.jp/ncid/AA10632753
• 異版（DOI）: 10.1016/j.jfoodeng.2017.08.021; https://doi.org/10.1016/j.jfoodeng.2017.08.021
• 連携機関・データベース: 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）; https://irdb.nii.ac.jp
• 提供元機関・データベース: 筑波大学 : つくばリポジトリ

• 要約等: The aim of this work was to study the effects of multiple micro wet milling (MWM) parameters on particle size reduction and phosphatidic acid (PA) content enrichment of Komatsuna juice. Through an investigation of MWM milling characteristics for Komatsuna juice with different milling conditions, the results showed that milling time, milling rotational speed, gap size, material feeding rate, and interactions among the milling parameters had different significant effects on reduction in particle size. Furthermore, reduction in particle size strongly promoted the increase of PA content in the milled Komatsuna juice, which could improve the bioaccessibility of PA that converts to lysophosphatidic acid in the GI tract for the restoration of GI disorders. The MWM system was able to produce Komatsuna juice with a smaller particle size (approximately 21 μm) and a higher PA content (approximately 70 μg/mL) in a continuous processing system compared to an ordinary grinding mixer.
• 関連情報（URI）: http://hdl.handle.net/2241/00148676; https://tsukuba.repo.nii.ac.jp/records/43789
• 連携機関・データベース: 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• 提供元機関・データベース: CiNii Articles
• NII論文ID: 120007134700