College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, China.
J Food Sci. 2024 Jul;89(7):4205-4215. doi: 10.1111/1750-3841.17152. Epub 2024 Jun 7.
The present study investigated the effects of different deep-frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other properties of deep-fried dough sticks. Results showed that the change of amylose content in deep-fried dough sticks during the deep-frying process was positively correlated with time and temperature. Moreover, the deep-frying process of deep-fried dough sticks was accompanied by the formation of starch-lipid complexes that led to the destruction of starch structure. The degreased sample and the oil sample had the same absorption peaks at 2854 and 1746 cm, respectively. The melting enthalpy (ΔH) of the starch-lipid complex decreased significantly. In addition, the viscosity of starch reduced as the deep-frying time and temperature increased. Furthermore, it was found that the effect of increasing deep-frying temperature was greater than that of time. PRACTICAL APPLICATION: As a popular deep-fried food, the main component of deep-fried dough sticks is starch. Starch gelatinization, protein denaturation, and interaction among components occurred during deep-frying. At present, there are few studies focusing on the properties of starch in deep-fried dough sticks in the real deep-frying system. Therefore, this study provided a theoretical basis for subsequent research by measuring the effects of different deep-frying conditions on the properties of starch in deep-fried dough sticks.
本研究考察了不同油炸时间和温度对油条中直链淀粉含量、晶体结构、热力学和其他性质的影响。结果表明，油条在油炸过程中直链淀粉含量的变化与时间和温度呈正相关。此外，油条的油炸过程伴随着淀粉-脂质复合物的形成，导致淀粉结构的破坏。脱油样品和油样品在 2854 和 1746 cm 处分别具有相同的吸收峰。淀粉-脂质复合物的熔融焓（ΔH）显著降低。此外，随着油炸时间和温度的升高，淀粉的粘度降低。此外，发现增加油炸温度的效果大于时间的效果。实际应用：作为一种受欢迎的油炸食品，油条的主要成分是淀粉。在油炸过程中发生了淀粉糊化、蛋白质变性以及各成分之间的相互作用。目前，很少有研究关注真实油炸体系中油条中淀粉的性质。因此，本研究通过测量不同油炸条件对油条中淀粉性质的影响，为后续研究提供了理论基础。
