研究方便面油炸过程中小麦淀粉的分子降解、淀粉-脂质复合物形成和糊化性能。
Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
出版信息
Food Chem. 2019 Jun 15;283:287-293. doi: 10.1016/j.foodchem.2019.01.034. Epub 2019 Jan 16.
The effects of frying temperature and time on the amylose content, thermodynamic properties, crystalline properties, and pasting properties of starch in wheat-flour based noodles were investigated. The amylose content increased when the frying temperature increased or the frying time extended. Differential scanning calorimetry confirmed the formation of starch-lipid complexes. ΔH of the complexes increased sharply from 0.91 to 1.40 J/g with increased frying temperature, while it initially increased from 1.01 to 1.40 J/g and then decreased rapidly to 1.17 J/g with prolonged frying time. These observations were consistent with the results of relative crystallinity. Rapid viscosity analysis showed that the viscosities decreased by the increasing frying temperature or the prolonging frying time. The results showed that the deep-frying process destroyed the starch structure and led to the formation of starch-lipid complexes.
研究了油炸温度和时间对小麦面条中淀粉的直链淀粉含量、热力学性质、晶体性质和糊化性质的影响。随着油炸温度的升高或油炸时间的延长，直链淀粉含量增加。差示扫描量热法证实了淀粉-脂质复合物的形成。随着油炸温度的升高，复合物的 ΔH 从 0.91 迅速增加到 1.40 J/g，而随着油炸时间的延长，它先从 1.01 增加到 1.40 J/g，然后迅速下降到 1.17 J/g。这些观察结果与相对结晶度的结果一致。快速粘度分析表明，随着油炸温度的升高或油炸时间的延长，粘度降低。结果表明，油炸过程破坏了淀粉结构，并导致了淀粉-脂质复合物的形成。
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