かまぼこに対するデンプンの弾力補強機構に関する研究‐Ｉ かまぼこ中のデンプン粒の構造と弾力補強効果に及ぼす加熱温度の影響

Abstract

To clarify the mechanism of gel-reinforcing effect of starch in kamaboko, changes in physical properties of starch-containing kamaboko gels and structure of starch granules during heating were examined. Jelly strength of starch-containing kamaboko gels increased with a rise of heating temperature up to 90°C, and vice versa above 100°C. The gel-reinforcing effect of starch at 90°C varied with kind as follows: potato starch>wheat starch ?? orn starch>waxy corn starch≥high-amylose corn starch. This order did not varied, even if the heating temperature was risen to 120°C. The extent of decrease in jelly strength during heating at 120°C in non-starch containing kamaboko was smaller than in starch-containing kamaboko. A scanning electron microscopic observation revealed that potato starch having relatively strong gel-reinforcing effect was gelatinized thoroughly and swelled up at a heating temperature up to 90°C. The internal parts of the starch granules were observed to be completely disrupted by the heating process at a temperature above l10°C. However, the gel-reinforcing effcet brought about by starch remained even though the temperature of heating process was above 90°C where the structural disruption of starch granules was initiated. These findings suggested that the gel-reinforcing effect of starch might be largely attributable to concentration of surimi due to water absorption by starch granules.