直链淀粉含量对油炸玉米淀粉结构变化和吸油率的影响。
Impact of amylose content on structural changes and oil absorption of fried maize starches.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
出版信息
Food Chem. 2019 Jul 30;287:28-37. doi: 10.1016/j.foodchem.2019.02.083. Epub 2019 Feb 23.
The absorption of oil during frying has important implications for food quality, cost, and nutrition. Maize starches with low (WMS), intermediate (NMS), and high amylose (HAMS) contents were therefore heated in oil to mimic the frying process, and the impact of amylose content on the hierarchical structures and oil absorption of the fried starches was evaluated. Amylose affected the oil absorption by interfering with the structural evolution of the starch or by directly interacting with the lipids during frying. At low moisture level (20%), the granular state was preserved after frying and so the size and porosity of the granules played a dominant role in the oil absorption process, explaining why the highest oil absorption occurred in WMS. At 40% moisture content, NMS absorbed the most oil because of its granular morphology and lower crystallinity. At 60% moisture content, HAMS absorbed more oil than NMS, because more amylose molecules in HAMS provided more hydrophobic helical cavities available for lipids.
在油炸过程中，油的吸收对食品质量、成本和营养都有重要影响。因此，模拟油炸过程加热了低直链淀粉（WMS）、中间直链淀粉（NMS）和高直链淀粉（HAMS）含量的玉米淀粉，评估了直链淀粉含量对油炸淀粉的层次结构和吸油率的影响。直链淀粉通过干扰淀粉的结构演变或在油炸过程中与脂质直接相互作用来影响吸油率。在低水分水平（20%）下，油炸后仍保持颗粒状态，因此颗粒的大小和孔隙率在吸油过程中起主导作用，这解释了为什么 WMS 的吸油率最高。在 40%的水分含量下，NMS 吸收了最多的油，因为它具有颗粒形态和较低的结晶度。在 60%的水分含量下，HAMS 吸收的油比 NMS 多，因为 HAMS 中的更多直链淀粉分子提供了更多可供脂质使用的疏水螺旋腔。
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