ねり製品の足に対する澱粉の補強効果-II : アミロース及びアミロペクチンの影響

概要

論文の詳細を見る
In the first paper of this series, it was shown that gelatinization of starch was necessary to enhance jelly strength of fish meat jelly (Kamaboko), and that starch added in Kamaboko, though gelatinized, chiefly existed in the jelly as granules and partly dispersed into meat as amylose. In the present paper, amylose and amylopectin, the two components of starch, were isolated by an improved SCHOCHs method and their enhancing effect were examined. Amylose, the unbranched polymer of glucose, enhanced jelly strength of Kamaboko, but its ability was weak compaired with equivalent amount of starch (1g. amylose≡5g. starch) (Fig. 1). When amylopectin, the branched component of starch with high molecular weight, was added to meat paste, the paste became more sticky. But Kamaboko prepared from it did not form elastic jelly but brittle one and had less water-holding power (Fig. 2-4). It seemed that amylopectin had no enhancing but rather inhibitive effect on formation of elastic jelly. The similar effect was shown by starches which were readily dispersable in cold water such as those pregelatinized with alkali, mechanically injured with ball-mill (Fig. 10), or a mixture of amylose and amylopectin with the same proportion as original starch (Fig. 8). In contrast with inhibitive effect of amylopectin, waxy starch, which has a very high amylopectin content (almost 100%), reinforced jelly strength (Fig. 4). Waxy starch did not disperse in cold water and was observed to exist in a granular state in the jelly (Fig. 7). From these results, it has been deduced that reinforcing ability of starch for jelly strength of Kamaboko is accounted for chiefly by the fact that starch exists as granules in the jelly and partly by action of amylose.

ねり製品の足に対する澱粉の補強効果-II : アミロース及びアミロペクチンの影響

スポンサーリンク

概要

著者

関連論文

スポンサーリンク