短时贮藏后油炸专用改性淀粉的初级结构变化  

Change of Primary Structure of Modified Starch for Frying after Short-Term Storage

作　　者：郭希娟[1] 郭鹏 李艳青[1] 韩齐 陈洪生[1] GUO Xi-juan;GUO Peng;LI Yan-qing;HAN Qi;CHEN Hong-sheng(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《中国调味品》2025年第4期76-79,共4页China Condiment

基　　金：2021年度黑龙江省省属高等学校基本科研业务费科研项目(ZRCPY202109)。

摘　　要：以玉米淀粉为主要原料,将其用乳清蛋白、棕榈油进行改性处理获得复合物,分析油炸复合物贮藏期间的结构变化。结果显示,贮藏的前4 h,普通淀粉的过氧化值(peroxide value,POV)是复合物的1.69倍;复合物的粒径呈单峰分布,d_(4,3)缓慢减小,说明复合物结构变化速度减缓;T_(21)、T_(22)弛豫时间增加,表现为对结合水和不易流动水具有更好的持水作用;复合物在1400 cm^(-1)和1200 cm^(-1)波段处为单一特征峰,说明形成更多的疏水空腔,并且在1743 cm^(-1)处波峰随着贮藏时间的延长而减弱,说明复合物减少,不饱和脂肪酸中ROOH分解成新的游离基R·。Using corn starch as the main raw material,a complex is obtained by modifying corn starch with whey protein and palm oil.The structural change of the fried complex during storage is analyzed.The results show that the peroxide value(POV)of common starch is 1.69 times that of the complex during the first 4 h of storage;the particle size distribution of the complex is unimodal,and d_(4,3) decreases slowly,indicating that the speed of structural change of the complex slows down;the relaxation time of T_(21) and T_(22) increases,indicating better water holding effect on bound water and immobilized water.The complex has a single characteristic peak at 1400 cm^(-1) and 1200 cm^(-1) bands,indicating that more hydrophobic cavities are formed,and the wave peak at the band of 1743 cm^(-1) decreases with the extension of storage time,indicating that the complex is reduced and the ROOH in unsaturated fatty acids is decomposed into a new free radical R·.

关 键 词：油炸 淀粉改性 结构 贮藏 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]