Enhancing Effect of Starch on Jelly Strength of Fish Meat Jelly-II. Effect of Amylose and Amylopectin
نویسندگان
چکیده
In the first paper of this series, it was shown that gelatinization of starch was necessary to enhance jelly strength of fish meat jelly (Kamaboko), and that starch added in Kamaboko , though gelatinized, chiefly existed in the jelly as granules and partly dispersed into meat as amylose. In the present paper, amylose and amylopectin, the two components of starch , were isolated by an improved SOHOCH'S method and their enhancing effect were examined .
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