科技论文佳文推送：研究生翟佳豪《外裹糊鱼块在油炸过程中水分状态、小麦麸质结构和油脂渗透的变化》

作者: 编辑:王晓阳时间: 2024-03-28 点击:

和油脂渗透的变化

Abstract：

To understand the changes in moisture state, wheat gluten (WG) structure and oil penetration during deep-fat frying, batter-breaded fish nuggets (BBFNs) were prepared using the batter with a wheat starch and WG blend at a ratio of 11:1 (w/w), then fried at different temperatures (150–190 °C) and times (30–150 s). As the increase of frying temperature and the prolongation of frying time, a significant portion of bound water in the BBFNs converted to the free water, the fluorescence intensity decreased significantly and the secondary structure of WG changed from disorder to order, while the opposite trend was presented for the 190 °C and 150 s, respectively. The increase of frying temperature significantly reduced the surface hydrophobicity. In addition, the pores and cracks in the crust gradually grew larger, causing the surface oil content of fried BBFNs decreased first and then increased, accompanying with an increased content of penetrated oil and the expanded Sudan Red B dyeing area. This study indicated that frying temperature and frying time significantly changed the moisture state and WG structure in the crust, thereby affecting the oil penetration. The results could be used to provide a scientific guidance for the large-scale production of low-fat fried BBFNs.

中文摘要：

为了探究油炸过程中裹浆鱼块的水分状态、小麦麸质（WG）结构和油脂渗透的变化，使用小麦淀粉和WG按11:1（重量比）混合的面糊制备了裹浆鱼块（BBFNs），然后在不同的温度（150–190 °C）和时间（30–150 秒）下进行油炸。随着油炸温度的升高和油炸时间的延长，BBFNs中相当一部分结合水转化为自由水，荧光强度显著降低，WG的二级结构从无序变为有序，而190 °C和150秒时则呈现出相反的趋势。油炸温度的升高显著降低了表面疏水性。此外，外壳中的孔隙和裂纹逐渐变大，导致油炸BBFNs的表面油含量先降低后增加，同时渗透油含量增加，苏丹红B染色区域扩大。本研究表明，油炸温度和油炸时间显著改变了外壳中的水分状态和WG结构，从而影响了油脂渗透。这些结果可用于为大规模生产低脂油炸BBFNs提供科学指导。

论文简介：

为了减少油的使用并提高油炸食品的质量，以往的研究提出了新的油炸技术和在面糊中添加功能性成分等方法。控制油炸条件，特别是油炸温度和油炸时间，是解决油炸食品高脂肪含量问题的最有效方法。随着油炸温度的升高和油炸时间的延长，小麦面筋展开并分解，使小麦面筋的结构易于聚集。因为随着小麦面筋聚集，疏水结合位点的数量增加，疏水相互作用的强度增加，提高了凝胶层的稳定性。另一方面，过度油炸可能会破坏维持小麦面筋结构的 S–S、离子键和氢键，加速水分蒸发和脂肪吸收。然而，油炸温度和油炸时间对油炸食品的水分状态和小麦面筋结构的影响机制，进而影响油脂渗透，尚未受到关注。