Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation

• Published in: Foods Vol. 11; no. 19; p. 3083
• Main Authors: Hu, Xueying, Li, Zhaoyang, Wang, Fengyan, Mu, Hongyan, Guo, Liping, Xiao, Junxia, Liu, Yuanfa, Li, Xiaodan
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.10.2022; MDPI
• Subjects: Amylose; Chemical properties; Corn; Crystal structure; deep-frying process; Digestibility; Fatty acids; Food; Food science; Fourier transforms; Frying; Intermolecular forces; Life cycles; Ligands; lipid oxidation; Lipid peroxidation; Lipids; Oxidation; Potassium; Proteins; Soybean oil; Soybeans; Starch; starch–lipid complexes; Vegetable oils; Viscosity; China; deep-frying process; starch–lipid complexes; 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...