State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Food Chem. 2018 Mar 1;242:131-138. doi: 10.1016/j.foodchem.2017.09.016. Epub 2017 Sep 7.
Concerns regarding increased dietary oil uptake have prompted efforts to investigate the oil absorption and distribution in fried starchy foods. In the present study, attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, together with a chloroform-methanol method, was used to analyze the external and internal oil contents in fried starchy samples. The micromorphology of fried starchy samples was further investigated using scanning electron microscope (SEM), polarized light microscope (PLM) and confocal laser scanning microscopy (CLSM). The results indicated that large amounts of oil were absorbed in or within waxy maize starch, but the majority of oil was located near the surface layer of the starch granules. After defatting, the internal oil was thoroughly removed, while a small amount of external oil remained. As evidenced by the changes of the crystalline characteristics with the help of X-ray diffraction (XRD), the interaction between starch and lipids on the surface was confirmed to form V-type complex compounds during frying at high moisture.
人们对膳食油摄入量增加的担忧促使人们努力研究油炸含淀粉食品中的油脂吸收和分布情况。在本研究中，衰减全反射傅里叶变换红外（ATR-FTIR）光谱法与氯仿-甲醇法相结合，用于分析油炸含淀粉样品的内外油含量。利用扫描电子显微镜（SEM）、偏光显微镜（PLM）和共聚焦激光扫描显微镜（CLSM）进一步研究了油炸含淀粉样品的微观形态。结果表明，大量的油被吸收到蜡质玉米淀粉中或其内部，但大部分油位于淀粉颗粒的表面层附近。脱脂后，内部油脂被彻底去除，而少量外部油脂仍残留。借助 X 射线衍射（XRD）分析晶型特征的变化，证实了在高水分条件下油炸过程中淀粉与表面脂质之间的相互作用形成了 V 型络合物。
