不同晶型淀粉在油炸过程中的结构变化与吸油性能。
Structural transformation and oil absorption of starches with different crystal types during frying.
机构信息
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
出版信息
Food Chem. 2022 Oct 1;390:133115. doi: 10.1016/j.foodchem.2022.133115. Epub 2022 Apr 29.
The changes in the structure and oil absorption characteristics of three different crystalline starches under different initial moisture levels (20-50%) during frying were investigated. The granule morphology of potato starch was more severely disrupted during frying, especially under 40% moisture or higher. At 50% moisture, the crystallinity of potato starch decreased by 29.7% and the R value decreased by 0.17. The effect of frying treatment on the structural properties of wheat starch and pea bean starch was less than that of potato starch. At 30% moisture, the ΔH values for wheat starch, potato starch, and pea bean starch were 7.8, 5.5, and 8.1 J/g respectively. The above results showed that B-type potato starch was more susceptible to the effects during frying than A-type wheat and C-type pea bean starch, which led to more oil absorption of B-type potato starch than A-type wheat or C-type pea bean starch.
研究了三种不同结晶淀粉在不同初始水分水平（20-50%）下油炸过程中结构和吸油特性的变化。在油炸过程中，马铃薯淀粉的颗粒形态受到的破坏更为严重，特别是在 40%水分或更高的条件下。在 50%水分下，马铃薯淀粉的结晶度下降了 29.7%，R 值下降了 0.17。油炸处理对小麦淀粉和豌豆淀粉结构特性的影响小于对马铃薯淀粉的影响。在 30%水分下，小麦淀粉、马铃薯淀粉和豌豆淀粉的ΔH 值分别为 7.8、5.5 和 8.1 J/g。结果表明，B 型马铃薯淀粉比 A 型小麦和 C 型豌豆淀粉更容易受到油炸过程的影响，导致 B 型马铃薯淀粉比 A 型小麦或 C 型豌豆淀粉吸收更多的油。
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