School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Int J Biol Macromol. 2024 Apr;264(Pt 2):130559. doi: 10.1016/j.ijbiomac.2024.130559. Epub 2024 Feb 29.
The effects of structural changes on surface oil absorption characteristics of wheat starch, pea starch and potato starch during frying under different water content (20%, 30%, 40%, 50%) were studied. Fried potato starch with a 40% water content exhibited the highest surface oil content. When the initial moisture content reached 30%, the scattering intensity of the crystal layer structure decreased for wheat and pea starches, while the scattering peak for potato starch completely disappeared. At 40% moisture content, the amorphous phase ratio values for fried potato, wheat and pea starches were 13.50%, 11.78% and 11.24%, respectively, and the nitrogen adsorption capacity of fried starch decreased in turn. These findings that the structure of potato starch was more susceptible to degradation compared to pea starch and wheat starch, resulting in higher surface oil absorbed by potato starch during frying process.
研究了在不同水分含量（20%、30%、40%、50%）下油炸时，结构变化对小麦淀粉、豌豆淀粉和马铃薯淀粉表面吸油特性的影响。在 40%水分含量下油炸的马铃薯淀粉表现出最高的表面含油率。当初始水分含量达到 30%时，小麦和豌豆淀粉的晶体层结构散射强度降低，而马铃薯淀粉的散射峰完全消失。在 40%的水分含量下，炸薯条、小麦和豌豆淀粉的无定形相比例分别为 13.50%、11.78%和 11.24%，炸淀粉的氮气吸附能力依次降低。这些发现表明，与豌豆淀粉和小麦淀粉相比，马铃薯淀粉的结构更容易降解，导致在油炸过程中马铃薯淀粉吸收更多的表面油。
