Ogami Maho, Aoyagi Kanji, Otsuki Tomonari, Uehara Hidetaka, Kawai Kiyoshi
1 Graduate School of Integrated Sciences for Life, Hiroshima University.
2 The Nisshin OilliO Group, Ltd.
J Appl Glycosci (1999). 2025 Aug 20;72(3):7203101. doi: 10.5458/jag.7203101. eCollection 2025.
The purpose of this study was to clarify the effect of surfactant-added oils on the glass transition as a function of water content, fracture behavior, color, and crude oil content of the fried coatings (post-fried wheat flour-water mixture) obtained under various frying conditions (at 150-180 °C for 1.0-4.5 min). Polyglycerol oleic acid esters having hydrophile-lipophile balances of 7.4 (hydrophobic) and 13.3 (hydrophilic) were employed, and canola oils with and without 0.5 % (w/w) surfactants were used for frying. The samples obtained at 170 °C became glassy after frying times of 1.4 min, 1.9 min, and 2.4 min in the hydrophilic surfactant-added oil, hydrophobic surfactant-added oil, and surfactant-free oil, respectively. The glassy samples showed brittle fracture behavior, and the maximum fracture force for the glassy samples obtained using the surfactant-added oils was lower than that obtained using surfactant-free oil. The frying time to obtain glassy samples decreased with increasing frying temperature, and the frying time in the hydrophilic surfactant-added oil was reduced by 60-80 % compared to the surfactant-free oil. When the browning color of the glassy samples obtained for the shortest frying time was compared at each temperature, the samples fried in the hydrophilic surfactant-added oil showed less browning than those fried in the surfactant-free oil due to the reduction of frying time. There were no significant differences in the crude oil content between surfactant-free oil (69.9-105.7 g/100 g-defatted DM, dry matter) and the hydrophilic surfactant-added oil (78.6-115.5 g/100 g-defatted DM) at each frying temperature (except for 150 °C).
本研究的目的是阐明添加表面活性剂的油对玻璃化转变的影响，该影响是水含量、断裂行为、颜色以及在各种油炸条件（150 - 180°C下炸1.0 - 4.5分钟）下获得的油炸涂层（炸后小麦粉 - 水混合物）的原油含量的函数。使用了亲水亲油平衡值分别为7.4（疏水）和13.3（亲水）的聚甘油油酸酯，并且使用添加了0.5%（w/w）表面活性剂和未添加表面活性剂的菜籽油进行油炸。在170°C下获得的样品，分别在添加亲水表面活性剂的油、添加疏水表面活性剂的油和未添加表面活性剂的油中油炸1.4分钟、1.9分钟和2.4分钟后变成玻璃态。玻璃态样品表现出脆性断裂行为，使用添加表面活性剂的油获得的玻璃态样品的最大断裂力低于使用未添加表面活性剂的油获得的样品。获得玻璃态样品的油炸时间随油炸温度升高而减少，与未添加表面活性剂的油相比，添加亲水表面活性剂的油中的油炸时间减少了60 - 80%。当比较在每个温度下最短油炸时间获得的玻璃态样品的褐变颜色时，由于油炸时间减少，在添加亲水表面活性剂的油中油炸的样品比在未添加表面活性剂的油中油炸的样品褐变更少。在每个油炸温度下（150°C除外），未添加表面活性剂的油（69.9 - 105.7 g/100 g脱脂干物质，干物质）和亲水表面活性剂添加油（78.6 - 115.5 g/100 g脱脂干物质）之间的原油含量没有显著差异。
