Effects of Alcohol Extracts of Gluten on Oil Uptake of Fried Mahua
Effects of Alcohol Extracts of Gluten on Oil Uptake of Fried Mahua
复制标题
面筋醇提物对油炸麻花吸油量的影响
DOI：
10.1002/star.201900210
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发表时间：
2020-01
期刊：
影响因子：
2.3
通讯作者：
Zheng Zhao
中科院分区：
文献类型：
--
作者：
Lian Xijun;Yanxin Zuo;Jiang Rongxia;Lu Yang;Kang Zonghua;Zheng Zhao
众所周知，麸质可以减少油炸食品的油吸收。本研究采用冻融法和冷却法对谷朊粉醇溶蛋白1 - 4进行了分离，并对其主要成分进行了鉴定。添加10%醇溶蛋白4和1%醇溶蛋白2使油炸麻花的吸油率分别从对照组的29.3%下降到24.5%和26.0%。红外光谱分析结果表明，在油炸过程中，醇溶蛋白4/醇溶蛋白2与油脂/水之间存在相互作用。13 C固体核磁共振（NMR）谱的结果表明，当醇溶蛋白4或醇溶蛋白2添加到面团中时，没有新的化学键出现。X-射线衍射表明，油填充到小麦淀粉的所有衍射角的晶面间距中，但在2 θ 20 °左右的角（V型淀粉）。低分子量醇溶谷蛋白（LMW）和ω-醇溶蛋白可以进入小麦淀粉的孔中，分别对应于2 θ 18.2 °和17.7 °左右的两个X射线衍射角，从而阻止油脂的渗透。SEM表明，添加麦醇溶蛋白2/麦醇溶蛋白4导致A型颗粒在油炸过程中塌陷。提出了降低油炸麻花吸油量的可能机理。
It is well known that gluten can reduce oil uptake of frying foods. In this research, alcohol extracts of gluten (gliadins 1–4) are separated by freezing–thawing and cooling methods and their main components are identified. Addition of 10% gliadin 4 and 1% gliadin 2 reduces the oil uptake of Fried Mahua from 29.3% in control group to 24.5% and 26.0%, respectively. The results of IR spectra show that an interaction between gliadin 4/gliadin 2 and lipids/water is present during frying. The results of13C solid nuclear magnetic resonance (NMR) spectra suggest that no new chemical bonds appear when gliadin 4 or gliadin 2 is added to the dough. X‐ray diffractions indicate that oil fills into crystal interplanar spacing of all diffraction angles of wheat starch but angles at around 2θ20° (V‐type starch). Low‐molecular‐weight ethanol soluble glutenin (LMW) and ω‐gliadin can enter pores of wheat starch corresponding to two X‐ray diffraction angles at around 2θ18.2° and 17.7°, respectively, which block the penetration of oil. The SEM demonstrates that addition of gliadin 2/gliadin 4 leads to the collapse of A‐type granules during frying. A possible mechanism of reducing oil uptake in Fried Mahua is proposed.
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