抄録
The price of surimi remains high, so surimi-based product manufacturers are struggling to make a profit. Since the price of starch is lower than other ingredients such as surimi, replacing some part of surimi with starch seems to be an ideal solution, but it is not easy in reality. The first challenge is the change in texture. Surimi forms an elastic gel, while starch forms a hard and brittle gel. The texture of the final product is determined by a balance of these ingredients. In other words, products with a high inclusion of starch form a hard and brittle gel which is not suitable for surimi-based products. The other challenge is that the products with high inclusion of starch become hard quickly when they are stored under refrigerated conditions. The cause of this change is starch staling. This phenomenon makes the gel harder and more brittle than before storage.
Our test results indicated both maltogenic amylase and a branching enzyme were found to change the hard and brittle products made with high inclusion of starch to a desirable texture. Maltogenic amylase dramatically improves the texture even though the dosage is very small, and it produces an anti-staling effect, particularly in products with potato starch. The branching enzyme can be used to control the texture improvement as it works in a dose-dependent manner. In addition, it reduces the unique chewy texture of modified tapioca starch without losing its anti-staling effect.
In conclusion, it is suggested that the two types of enzymes can be used to solve the problems associated with products with high inclusion of starch.
