|
| Structure, physicochemical properties and oil absorption characteristics of wheat starch-fatty acid complex during frying |
|
Received:July 02, 2025 Revised:January 04, 2026 Accepted:July 21, 2025
Published：July 20, 2026
|
| DOI：10.19902/j.cnki.zgyz.1003-7969.250313 |
| KeyWord:wheat starch-fatty acid complex fatty acid oil absorption capacity structural change thermal property digestibility |
| FundProject:国家自然科学基金青年项目（32302132）；陕西省科协青年人才托举计划项目（20250206）；陕西省科技创新团队项目（2024RS-CXTD-70） |
| Author Name | Affiliation | | WANG Jingxuan1, ZHAO Yufeng1, SU Weidong2, LIU Changnian1,
LI Qi1, YU Xiuzhu1 | 1.Engineering Research Center of Grain and Oil Functionalized Processing of Universities of Shaanxi
Province, College of Food Science and Engineering, Northwest A & F University, Yangling
712100, Shaanxi, China
2.Ningxia Xingling Grain & Oil Co., Ltd., Yinchuan 751400, China |
|
| Hits: 489 |
| Download times: 8 |
| Abstract: |
| To provide a reference for the selection of raw materials for low-calorie and low-glycemic-index fried foods, the wheat starch was complexed with myristic acid, palmitic acid, stearic acid, oleic acid or linoleic acid. The starch-fatty acid complexes were fried in soybean oil, and the oil absorption capacity, structure and thermal properties, and in vitro digestibility were determined to clarify the effects of fatty acid type and frying time on the structure and related properties of the fried complexes. The results showed that among different types of fatty acids, the long carbon chain saturated fatty acid stearic acid had a complexation index with wheat starch as high as 89.24%. After frying, the oil absorption capacity of the fried starch-fatty acid complexes reduced by 26.50-32.37 percentage points compared with that of the control starch, and the V-type crystalline pattern was retained. The starch-stearic acid complex exhibited the highest short-range order, melting temperature and enthalpy, the slowest digestion rate, and a resistant-starch content of 43.50%. Moreover, when the frying time was less than 5.0 min, the oil absorption capacity of starch-stearic acid complex did not exceed 14.63%, and the formation of the new V-type complex helped preserve crystalline structure and stabilize thermal and anti-digestion properties. Thus, the starch-fatty acid complexes can effectively inhibit the infiltration of oil into the starch system during frying, and the starch-stearic acid complex shows low oil absorption capacity, a dense structure, favorable thermal stability and anti-digestion properties within a short frying time. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
