Characterisation of amylose and amylopectin with various moisture contents after frying process: effect of starch–lipid complex formation,International Journal of Food Science & Technology

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Characterisation of amylose and amylopectin with various moisture contents after frying process: effect of starch–lipid complex formation
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-08 , DOI: 10.1111/ijfs.14712
Qi Li ₁ , Shaoxia Shi ₁ , Yaoyao Dong ₁ , Xiuzhu Yu ₁

Affiliation

Frying is commonly used to process starchy foods. This work explored the interactions of amylose (AM) and amylopectin (AP) with lipids during frying. Maize‐derived AM and AP that were adjusted to various moisture contents were fried at 180 °C. The significant effects of moisture content and formation of starch–lipid complexes were confirmed. Rheological analysis indicated that the elasticity of the fried AM paste decreased. This change was observed in AM but not in AP. Viscoelasticity decreased as the initial starch moisture content was increased. The presence of a V‐type structure was confirmed by XRD. In general, relative crystallinity decreased as moisture content was increased. On the other hand, the increasement of starch–lipid complex could elevated the degree of crystallisation. AM was more likely than AP to undergo complexation with lipids during frying. Increasing the moisture content of starch within 20%~60% promoted the formation of starch–lipid complexes.

中文翻译：

油炸后水分含量不同的直链淀粉和支链淀粉的表征：淀粉-脂质复合物形成的影响

油炸通常用于加工淀粉类食品。这项工作探讨了直链淀粉（AM）和支链淀粉（AP）与油炸过程中脂质的相互作用。将玉米中的AM和AP调整至各种水分含量后，在180°C下油炸。确认了水分含量和淀粉-脂质复合物形成的显着影响。流变学分析表明，油炸的AM糊的弹性降低。在AM中观察到此更改，但在AP中未观察到。粘弹性随着初始淀粉水分含量的增加而降低。X射线衍射证实了V型结构的存在。通常，相对结晶度随着水分含量的增加而降低。另一方面，淀粉-脂质复合物的增加可能会增加结晶度。在煎炸过程中，AM比AP更有可能与脂质复合。将淀粉的水分含量提高20％〜60％可以促进淀粉-脂质复合物的形成。

更新日期：2020-07-08

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