含糖カマボコのネト形成機構について〔英文〕-2-

概要

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It became more certain that the 'Neto' product from sugared Kamaboko may be dextran by the following observations. 1. Viscosity of the 'Neto' solution as well as that of a clinical dextran solution decreased when subjected to hydrolysis by dextranase which was prepared from a culture of Penicillium funiculosum. And the rate of reduction in viscosity was greater for pure clinical dextran than for 'Neto' dextran. Therefore, the number of α-1, 6 linkage in the structure of 'Neto' dextran would be smaller than that in the pure clinical dextran. 2. The activity of the dextranase from culture of Penicillium funiculosum was weakened by addition of mercuric chloride. 3. The intrinsic viscosity of 'Neto' dextran was smaller than that of pure clinical dextran. The difference would be due to the type of Leuconostoc strain which grows on Kamaboko product. 4. The presence of isomaltose in the hydrolysate resulted by dextranase action was ascertained by paper chromatographic identification. And, probably, isomaltotriose could be formed as well under the same circumstance.
社団法人日本水産学会の論文