Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
Int J Biol Macromol. 2024 May;267(Pt 1):131355. doi: 10.1016/j.ijbiomac.2024.131355. Epub 2024 Apr 9.
This study examined the influence of various pretreatment methods, frying durations, and temperatures, as well as the type of frying oil, on the formation and structure of starch-lipid complexes in fried potato chips. Potato starch was processed into dough, sliced, and subjected to deep frying following various pretreatments. Structural analysis showed that steaming as a pretreatment facilitated the generation of V-type starch-lipid complexes, whereas resistant starch type III (RS3) materialized in the desiccated samples instead of the anticipated complexes. The rate of starch-lipid complex formation initially surged but subsequently declined as treatment time increased. A reduction in treatment temperature from 190 °C to 170 °C was conducive to complex formation. Moreover, the maximum relative crystallinity (19.74 %) and ΔH value (7.76 J/g) were recorded for potato starch slices pretreated by steaming and frying in palm oil. Rapeseed oil, which is rich in unsaturated fatty acids (89.98 %), inhibits complex formation. The study concludes that pretreatment methods exert a substantial effect on the formation of starch-lipid complexes and that extended frying duration and elevated temperature may reduce this formation. Oils with longer-chain fatty acids and a lower degree of unsaturation were favorable for complex formation.
本研究考察了不同预处理方法、油炸时间和温度以及炸油类型对薯条中淀粉-脂质复合物形成和结构的影响。将马铃薯淀粉加工成面团，切片，然后进行各种预处理后的油炸。结构分析表明，蒸汽预处理有利于 V 型淀粉-脂质复合物的生成，而在干燥样品中形成的是抗性淀粉 III 型（RS3）而不是预期的复合物。随着处理时间的增加，淀粉-脂质复合物的形成速率最初增加，但随后下降。处理温度从 190°C 降低到 170°C 有利于复合物的形成。此外，经过蒸汽预处理并在棕榈油中油炸的马铃薯淀粉片的最大相对结晶度（19.74%）和 ΔH 值（7.76 J/g）。富含不饱和脂肪酸（89.98%）的菜籽油抑制复合物的形成。研究得出结论，预处理方法对淀粉-脂质复合物的形成有很大影响，延长油炸时间和提高温度可能会减少这种形成。长链脂肪酸和不饱和程度较低的油有利于复合物的形成。
