ねり製品の足に対する澱粉の補強効果-IV : 澱粉の物理的性質と補強効果

概要

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In the present paper, the properties of starch were investigated with particular reference to the ability reinforcing jelly strength of fish meat jelly. In order to prepare starch samples with different properties, starches were modified to different degree by oxidation with hypochlorite or by aldehyde treatment. It was supposed that aldehyde treatment strengthened the granule by forming methyleneoxide bridge between starch molecules, and that starch grain was weakened by oxidation as a result of disintegration of amorphorous spots of granules. Besides measuring pasting characteristics, strength of granules of modified starch samples were presumed from shape of cooking curve of viscogram by the Brabender Amylograph. Water imbibing ability of starch granules was determined by sedimentation volume. Oxidized sample decreased in power reinforcing the jelly strength of Kamaboko with the increasing degree of treatment. The addition of aldehyde starch was more effective in enhancing the jelly than unmodified starch. It might be noteworthy that aldehyde potato starch had a distinct effect on enhancing the jelly strength, though it had less affinity for water. From these facts, it was deduced that strength of starch granules had close relation with its ability reinforcing jelly strength, and that improvement of palatability and appearance of Kamaboko was done by action of water uptake of starch granules on pasting.