デンプンの吸水力とかまぼこに対する弾力補強効果の関係
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概要
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The water-absorbing ability of starch was observed as follows, in descending order: potato starch>waxy corn starch>pregelatinized corn starch>corn starch>wheat starch>retrograded corn starch>50% highamylose corn starch>70% highamylose corn starch>erosslinked corn starch. This order was parallel to the orders for tensile strength and the teeth cutting strength of starch-containing kamaboko, except for the case of pregelatinized corn starch, and also to the extent of viscosity of the starch measured by amylography. A close relationship was also observed between the water-absorbing ability of starch and the tensile strength of kamaboko containing different kinds of starch. The results obtained by a tensile test and a scanning electron microscopic observation indicated that the starch maintaining its shape of granules even after heat-processing and having a high water-absorbing ability gave the strong tensile strength to kamaboko. Pregelatinized starch, which has considerable water absorbing ability but cannot keep its granule in kamaboko, did not enhance the tensile strength of kamaboko. Crosslinked corn starch and highamylose corn starch having a weak water absorbing ability showed little effect on the tensile strength. Silica sands having no water-absorbing ability but physical hardness were not effective for the purpose of the gel-reinforcing effect. Therefore, it can be concluded that the gel-reinforcing effect of starch added to surimi mainly depends on its water-absorbing ability.
- 日本水産學會の論文