各種高分子物質を添加したかまぼこの走査示差熱量分析〔英文〕

概要

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Twelve kinds of natural high polymers and the kamabokos added with each of them were sub-jected to the differential scanning calorimetry (DSC) analysis. From the DSC curve, calculated was the R105 value proposed by T. Akahane et al., which represented the amount of captured water in the total water. The R105 value was high on the whole for the agar, k-carrageenan, corn starch, egg albumin, soybean proteins A1 and A2, and wheat gluten, while not for the cellulose, chitin, lignin, and methyl cellulose. The former high polymers had been found profitable gelling substance, while the latter polymers unprofitable one. The R105 value of the kamaboko was increased by the addition of each of the profitable polymers. From the results, it seems sure that gelling substance strengthenes the elasticity of kamaboko by increasing the water-holding capacity.
日本水産學會の論文