| 汪靖轩1，赵玉凤1，苏伟东2，刘常念1，李琪1，于修烛1.小麦淀粉-脂肪酸复合物在油炸过程中其结构、理化与吸油特性的变化[J].中国油脂,2026,51(7):.[WANG Jingxuan1, ZHAO Yufeng1, SU Weidong2, LIU Changnian1,
LI Qi1, YU Xiuzhu1.Structure, physicochemical properties and oil absorption characteristics of wheat starch-fatty acid complex during frying[J].China Oils and Fats,2026,51(7):.] |
| 小麦淀粉-脂肪酸复合物在油炸过程中其结构、理化与吸油特性的变化 |
| Structure, physicochemical properties and oil absorption characteristics of wheat starch-fatty acid complex during frying |
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投稿时间：2025-07-02 修订日期：2026-01-04 录用日期：2025-07-21
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250313 |
| 中文关键词: 小麦淀粉-脂肪酸复合物 脂肪酸 吸油量 结构变化 热学特性 消化特性 |
| 英文关键词:wheat starch-fatty acid complex fatty acid oil absorption capacity structural change thermal property digestibility |
| 基金项目: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） |
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| 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 |
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| 中文摘要: |
| 为了对低热量低血糖生成指数油炸食品的原料筛选提供参考，以小麦淀粉分别与肉豆蔻酸、棕榈酸、硬脂酸、油酸、亚油酸为原料制备小麦淀粉-脂肪酸复合物，将复合物在大豆油中进行油炸处理，通过测定油炸复合物的吸油量、结构特性、热学特性以及体外消化特性，解析脂肪酸类型和油炸时间对油炸复合物结构和相关特性的影响。结果表明：对于不同类型脂肪酸，具有较长碳链的饱和脂肪酸硬脂酸与小麦淀粉的复合指数高达89.24%；小麦淀粉-脂肪酸复合物油炸后的吸油量相比对照小麦淀粉降低26.50~32.37百分点，仍为V型结晶；小麦淀粉-硬脂酸复合物的短程有序性、熔融温度和焓变值最高，消化速率最慢，抗性淀粉含量达到43.50%；当油炸时间短于5.0 min时，小麦淀粉-硬脂酸复合物的吸油量不超过14.63%，且新的V型复合物的形成有助于保持其结晶结构、热学和抗消化特性的稳定性。综上，小麦淀粉-脂肪酸复合物可有效抑制淀粉体系在油炸过程中油脂的渗入，且硬脂酸对应的淀粉基复合物在较短油炸时间内，其吸油量低、结构致密，具有良好的热稳定性和抗消化特性。 |
| 英文摘要: |
| 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. |
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