食品工业科技2018，Vol.39Issue(1)：6-10,5.DOI:10.13386/j.issn1002-0306.2018.01.002
油炸对马铃薯淀粉特性的影响
Effect of high temperature frying on the structure and properties of potato starch
摘要
Abstract
In this paper,the physicochemical properties of potato starch fried at different temperatures were investigated.Changes of the morphological characteristics of starch granules,crystal structure,pasting properties,the transparency and freeze -thaw stability of starch were monitored by using SEM,polarizing microscope,XRD and Brabender Viscograph.The results showed that the morphological characteristics of starch granules changed significantly.As the frying temperature increased,some granules appeared to be sunken,expanded and ruptured.The polarized crosses of the frying starch became more blurred,and eventually disappeared.The crystal structure of starch was destroyed,changes of the structure of the frying starch at 180 ℃ was the most significantly,which explained that the sample was the most suitable for the digestion and absorption.The viscosity of the samples gradually decreased with the frying temperature increasing.Compared with the native starch,the peak viscosity of samples decreased.The transparency and freeze-thaw stability of the frying starch were lower than that of native starch,fried starchy food was not suitable for freezing.关键词
油炸/马铃薯淀粉/特性/结构Key words
frying/potato starch/properties/structure分类
轻工纺织引用本文复制引用
史苗苗,李丹,解慧芳,闫溢哲,刘延奇..油炸对马铃薯淀粉特性的影响[J].食品工业科技,2018,39(1):6-10,5.基金项目
国家自然科学基金(21376228) （21376228）
