Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried starch samples were determined. The results s...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3083 |
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| author | Xueying Hu Zhaoyang Li Fengyan Wang Hongyan Mu Liping Guo Junxia Xiao Yuanfa Liu Xiaodan Li |
| author_facet | Xueying Hu Zhaoyang Li Fengyan Wang Hongyan Mu Liping Guo Junxia Xiao Yuanfa Liu Xiaodan Li |
| author_sort | Xueying Hu |
| collection | DOAJ |
| description | In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried starch samples were determined. The results suggested that starch–lipid complexes formed with the extension of frying oils’ usage; however, their number was not dependent on the frying oils’ life cycle. Importantly, the results of pasting properties revealed the following strength of intermolecular force in deep-fried starch samples: PS > MS > HAMS > WS. The results of XRD and FTIR analysis confirmed the formation of starch–lipid complexes during the deep-frying process. Furthermore, the results of the in vitro digestibility of deep-fried starch revealed that the formation of starch–lipid complexes inhibited the swelling of starch granules and prevented the entrance of amylase into the interior. Additionally, the results of the oxidation stability of deep-frying oil indicated that the formation of starch–lipid complexes did not alter the trend of lipid oxidation as an effect of the limited number of starch–lipid complexes. These results could have critical implications for the development of healthier deep-fried foods. |
| first_indexed | 2024-03-09T21:43:45Z |
| format | Article |
| id | doaj.art-12be30de303844b3b17cc15362ab4a41 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:43:45Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-12be30de303844b3b17cc15362ab4a412023-11-23T20:21:50ZengMDPI AGFoods2304-81582022-10-011119308310.3390/foods11193083Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid OxidationXueying Hu0Zhaoyang Li1Fengyan Wang2Hongyan Mu3Liping Guo4Junxia Xiao5Yuanfa Liu6Xiaodan Li7College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCOFCO Nutrition & Health Research Institute, Beijing 102209, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaIn the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried starch samples were determined. The results suggested that starch–lipid complexes formed with the extension of frying oils’ usage; however, their number was not dependent on the frying oils’ life cycle. Importantly, the results of pasting properties revealed the following strength of intermolecular force in deep-fried starch samples: PS > MS > HAMS > WS. The results of XRD and FTIR analysis confirmed the formation of starch–lipid complexes during the deep-frying process. Furthermore, the results of the in vitro digestibility of deep-fried starch revealed that the formation of starch–lipid complexes inhibited the swelling of starch granules and prevented the entrance of amylase into the interior. Additionally, the results of the oxidation stability of deep-frying oil indicated that the formation of starch–lipid complexes did not alter the trend of lipid oxidation as an effect of the limited number of starch–lipid complexes. These results could have critical implications for the development of healthier deep-fried foods.https://www.mdpi.com/2304-8158/11/19/3083starch–lipid complexeslipid oxidationdeep-frying process |
| spellingShingle | Xueying Hu Zhaoyang Li Fengyan Wang Hongyan Mu Liping Guo Junxia Xiao Yuanfa Liu Xiaodan Li Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation Foods starch–lipid complexes lipid oxidation deep-frying process |
| title | Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation |
| title_full | Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation |
| title_fullStr | Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation |
| title_full_unstemmed | Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation |
| title_short | Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation |
| title_sort | formation of starch lipid complexes during the deep frying process and its effects on lipid oxidation |
| topic | starch–lipid complexes lipid oxidation deep-frying process |
| url | https://www.mdpi.com/2304-8158/11/19/3083 |
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