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1、现代食品科技ModernFoodScienceandTechnology2015,Vol.31,No.5油炸过程中淀粉的颗粒形貌、结晶度与热力学特性变化1，21112张令文，计红芳，娄世垚，马汉军，杨铭铎（1.河南科技学院食品学院，河南新乡453003）（2.哈尔滨商业大学中式快餐研发中心博士后科研基地，黑龙江哈尔滨150076）摘要：采用深层油炸模型，利用扫描电镜分析、差示扫描量热分析和x-射线衍射分析等现代仪器分析方法，研究了油炸过程中淀粉的颗粒形貌、结晶结构和热力学性质的变化规律。SEM分析表明，随着油炸温度的增加和时间的延长，淀粉颗粒形态发生了明显变化。在初炸时，淀
2、粉颗粒逐渐膨胀；随着复炸的进行，淀粉颗粒崩解，相互靠近，融合形成大块的团聚体。同时，也导致了淀粉的碘蓝值逐渐减少。DSC测定结果表明，当初炸25s和50s时，淀粉分子发生了一定程度的糊化作用；当初炸75s和100s时，淀粉完全糊化；当复炸超过20s时，淀粉在油炸过程中形成了淀粉-脂质复合物。X-射线衍射分析显示，当初炸超过75s后，淀粉的结晶度均高于初炸25s淀粉的结晶度；复炸40s后淀粉的结晶度随油炸时间的延长而降低。关键词：淀粉；油炸；颗粒形貌；结晶度；热力学特性文章篇号：1673-9078(2015)5-36-42DOI:10.13982/j.mfst.1673-90
3、78.2015.5.007ChangesinMorphologicalCharacteristics,Crystallinity,andThermodynamicPropertiesofStarchesduringDeep-fatFrying1,21112ZHANGLing-wen,JIHong-fang,LOUShi-yao,MAHan-jun,YANGMing-duo(1.SchoolofFoodScience,HenanInstituteofScienceandTechnology,Xinxiang453003,China)(2.PostdoctoralResearc
4、hBaseofTheChineseFastFoodResearchandDevelopmentCenter,HarbinUniversityofCommerce,Harbin150076,China）Abstract:Adeep-fat-frying(DFF)modelwasemployedtostudythechangesinmorphologicalcharacteristics,crystalstructure,andthermodynamiccharacteristicsofstarchesduringtheDFFprocessusingadvancedanalyt
5、icalmethods,includingscanningelectronmicroscopy(SEM),differentialscanningcalorimetry(DSC),andX-raydiffractometry(XRD).TheSEMresultsindicatedthatthereweresignificantchangesinthemorphologicalcharacteristicsofstarchgranuleswithincreasingfryingtemperatureandtime.Duringtheinitialfrying,thegranu
6、lesexpanded.Asfryingproceeded,thestarchgranulesdisintegrated,movedclosetoeachother,andultimatelymergedtoformlargeaggregates.Simultaneously,theiodinebluevalueofstarchdecreasedgradually.TheDSCresultsshowedthatacertaindegreeofgelatinizationoccurredinstarchmoleculesduringthefirst25sand50sofini
7、tialfrying;thestarchwascompletelygelatinizedafter75sand100sofinitialfrying,andanamylose-lipidcomplexwasformedafter20sofrepeatedfrying.XRDindicatedthatafter75sofinitialfrying,thedegreeofcrystallinityofthestarchwashigherthanthatafter25sofinitialfrying.After40sof
