Studies on the mechanism of gel-reinforcing effect of starch in kamaboko-gel-I. Effect of heating temperature on structure and gel-reinforcing ability of starch granules in kamaboko-gel.
Studies on the mechanism of gel-reinforcing effect of starch in kamaboko-gel-I. Effect of heating temperature on structure and gel-reinforcing ability of starch granules in kamaboko-gel.
复制标题
鱼糕凝胶-I中淀粉的凝胶增强作用机制研究。
DOI：
10.2331/suisan.56.505
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发表时间：
1990
期刊：
影响因子：
--
通讯作者：
M. Yamazawa
中科院分区：
文献类型：
--
作者：
M. Yamazawa
为了阐明淀粉对魔芋凝胶增强作用的机理，研究了含淀粉魔芋凝胶在加热过程中的物理性质和淀粉颗粒结构的变化。含淀粉的kamaboko凝胶的凝胶强度随着加热温度的升高而增加，直到90°C，并且在100°C以上反之亦然。在90°C时，淀粉的凝胶增强作用的强弱顺序为：马铃薯淀粉>小麦淀粉>玉米淀粉。玉米淀粉>糯玉米淀粉≥高直链玉米淀粉。即使加热温度升高到120°C，该顺序也没有变化。在120°C加热期间，不含淀粉的kamaboko中果冻强度的降低程度小于含淀粉的kamaboko。扫描电子显微镜观察显示，具有较强凝胶增强作用的马铃薯淀粉在高达90°C的加热温度下完全糊化并溶胀。观察到淀粉颗粒的内部部分被在高于IHTC的温度下的加热过程完全破坏。然而，即使加热过程的温度高于90°C，淀粉颗粒的结构破坏开始，淀粉所带来的凝胶增强效果仍然存在。这些结果表明，淀粉的凝胶增强效果可能在很大程度上归因于浓缩鱼糜由于淀粉颗粒的吸水。
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.