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

Xueying Hu; Zhaoyang Li; Fengyan Wang; Hongyan Mu; Liping Guo; Junxia Xiao; Yuanfa Liu; Xiaodan Li

doi:10.3390/foods11193083

Foods (Oct 2022)

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

Xueying Hu,
Zhaoyang Li,
Fengyan Wang,
Hongyan Mu,
Liping Guo,
Junxia Xiao,
Yuanfa Liu,
Xiaodan Li

Affiliations

Xueying Hu: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Zhaoyang Li: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Fengyan Wang: COFCO Nutrition & Health Research Institute, Beijing 102209, China
Hongyan Mu: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Liping Guo: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Junxia Xiao: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Yuanfa Liu: State 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, China
Xiaodan Li: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China

DOI: https://doi.org/10.3390/foods11193083
Journal volume & issue: Vol. 11, no. 19
p. 3083

Abstract

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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.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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