Hu Xueying, Li Zhaoyang, Wang Fengyan, Mu Hongyan, Guo Liping, Xiao Junxia, Liu Yuanfa, Li Xiaodan
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Qingdao Special Food Research Institute, Qingdao 266109, China.
Foods. 2022 Oct 5;11(19):3083. doi: 10.3390/foods11193083.
In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried starch samples were determined. The results suggested that starch−lipid complexes formed with the extension of frying oils’ usage; however, their number was not dependent on the frying oils’ life cycle. Importantly, the results of pasting properties revealed the following strength of intermolecular force in deep-fried starch samples: PS > MS > HAMS > WS. The results of XRD and FTIR analysis confirmed the formation of starch−lipid complexes during the deep-frying process. Furthermore, the results of the in vitro digestibility of deep-fried starch revealed that the formation of starch−lipid complexes inhibited the swelling of starch granules and prevented the entrance of amylase into the interior. Additionally, the results of the oxidation stability of deep-frying oil indicated that the formation of starch−lipid complexes did not alter the trend of lipid oxidation as an effect of the limited number of starch−lipid complexes. These results could have critical implications for the development of healthier deep-fried foods.
在本研究中，将玉米淀粉（MS）、马铃薯淀粉（PS）、高直链玉米淀粉（HAMS）和小麦淀粉（WS）在180℃下持续加热40小时的大豆油中进行油炸。测定了油炸淀粉样品的热力学和糊化特性。结果表明，随着煎炸油使用时间的延长，淀粉-脂质复合物形成；然而，其数量并不依赖于煎炸油的生命周期。重要的是，糊化特性结果显示油炸淀粉样品中分子间力的强度顺序为：PS＞MS＞HAMS＞WS。XRD和FTIR分析结果证实了油炸过程中淀粉-脂质复合物的形成。此外，油炸淀粉的体外消化率结果表明，淀粉-脂质复合物的形成抑制了淀粉颗粒的膨胀，并阻止淀粉酶进入内部。另外，油炸油氧化稳定性结果表明，由于淀粉-脂质复合物数量有限，其形成并未改变脂质氧化的趋势。这些结果可能对更健康的油炸食品的开发具有关键意义。
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