Zhang Shiyu, Li Qi, Zhao Yang, Qin Zhixin, Zheng Mingzhu, Liu Huimin, Liu Jingsheng
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
Food Chem X. 2022 Aug 8;15:100410. doi: 10.1016/j.fochx.2022.100410. eCollection 2022 Oct 30.
This study investigated the effects of ultrasonic, freeze-thaw, and combined pretreatments on corn starch oil absorption. Low-field nuclear magnetic resonance (LF NMR) was used to study the oil absorption changes after frying of corn starch (CS) subjected to different treatments. The structural characteristics of samples were evaluated using various techniques. Scanning electron microscopy, contact angle, and particle size analysis showed that corn starch subjected to combined ultrasonic and freeze-thaw treatment generated larger, coarser particles with a denser structure. Furthermore, X-ray diffraction, Fourier transform infrared spectroscopy, and differential scanning calorimetry showed that combined treatment improved the order and thermal stability of CS molecules, thereby inhibiting oil absorption during frying. The results showed that combined ultrasonic and freeze-thaw pretreatment significantly reduced the oil absorption of corn starch before and after frying.
本研究考察了超声、冻融及联合预处理对玉米淀粉吸油率的影响。采用低场核磁共振（LF NMR）研究了不同处理的玉米淀粉（CS）油炸后的吸油率变化。运用多种技术对样品的结构特征进行了评估。扫描电子显微镜、接触角和粒度分析表明，超声和冻融联合处理的玉米淀粉颗粒更大、更粗糙，结构更致密。此外，X射线衍射、傅里叶变换红外光谱和差示扫描量热法表明，联合处理提高了CS分子的有序度和热稳定性，从而抑制了油炸过程中的吸油现象。结果表明，超声和冻融联合预处理显著降低了玉米淀粉油炸前后的吸油率。
