かまぼこの弾力補強剤の網状構造に対する寄与〔英文〕

概要

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The thermal adhesion of various high polymers to Alaska pollack shio-surimi was ex-amined in order to clarify the mechanism of their gel-strengthening action. A pellet of the high polymers or their suspension was gently put on the shio-surimi and heated to adhere at 40°C for 1h or at 80°C for 40 min. The adhesive force measured by stretching the adherent high poly-mers was especially strong for the soybean protein Al and vital wheat gluten in the case of 40°C, and for the egg albumin besides these two proteins in the case of 80°C, but not strong for the agar, k-carrageenan and corn starch at both the temperatures. Considering that the last three poly-saccharides are effective gelling substance as well as the former three proteins, the contribution of the gelling substances to the muscular protein network structure seems to be not indispensable for the gel-strengthening action.
日本水産學會の論文