College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China.
Int J Biol Macromol. 2024 Feb;258(Pt 1):128915. doi: 10.1016/j.ijbiomac.2023.128915. Epub 2023 Dec 22.
Water plays an important role in deep-frying. To assess the effects of water on oil absorption by fried crust and battered ham sausages (FCBHSs), we selected four starch types with different hydration properties: tapioca starch (TS), freeze-thawed tapioca starch (FTS), carboxymethyl tapioca starch (CMTS), and carboxymethyl freeze-thawed tapioca starch (CM-FTS). CMTS had the best hydration properties, followed by CM-FTS, FTS, and TS, respectively. CM-FTS with its medium hydration properties strengthened batter properties which reduced FCBHSs oil absorption. Low-field nuclear magnetic resonance analysis revealed that CM-FTS increased the percentages of bound and semi-bound water in the batter, thereby enhancing water retention and delaying water loss during deep-frying. Analyses of protein particle size distribution, zeta potential, disulfide bonding and microstructure revealed that CM-FTS promotes protein aggregation and the formation of a protein network structure, leading to a denser internal structure, which inhibits oil absorption. Additionally, differential scanning calorimetry analysis indicated that CM-FTS enhances the batter's thermal stability of batter, thereby rendering it more resistant to frying. However, the use of CMTS, with its strong hydration properties increased FCBHSs oil absorption. In conclusion, we propose that suitable modification of starch's hydration properties can aid in preparing deep-fried battered food characterized by low oil absorption.
水在油炸中起着重要作用。为了评估水对油炸外壳和面糊火腿肠（FCBHS）的吸油率的影响，我们选择了四种具有不同水合性质的淀粉类型：木薯淀粉（TS）、冻融木薯淀粉（FTS）、羧甲基木薯淀粉（CMTS）和羧甲基冻融木薯淀粉（CM-FTS）。CMTS 具有最佳的水合性质，其次是 CM-FTS、FTS 和 TS。具有中等水合性质的 CM-FTS 增强了面糊的性质，从而降低了 FCBHS 的吸油率。低场核磁共振分析表明，CM-FTS 增加了面糊中结合水和半结合水的百分比，从而提高了水分保持能力，并在油炸过程中延缓了水分损失。蛋白质粒径分布、zeta 电位、二硫键和微观结构的分析表明，CM-FTS 促进了蛋白质的聚集和蛋白质网络结构的形成，导致更密集的内部结构，从而抑制吸油。此外，差示扫描量热法分析表明，CM-FTS 增强了面糊的热稳定性，使其更能抵抗油炸。然而，具有强水合性质的 CMTS 增加了 FCBHS 的吸油率。总之，我们提出适当改变淀粉的水合性质可以帮助制备具有低吸油率的油炸面糊食品。
