Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment

This study investigated the effects of ultrasonic, freeze–thaw, and combined pretreatments on corn starch oil absorption. Low-field nuclear magnetic resonance (LF NMR) was used to study the oil absorption changes after frying of corn starch (CS) subjected to different treatments. The structural char...

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Autores principales: Zhang, Shiyu, Li, Qi, Zhao, Yang, Qin, Zhixin, Zheng, Mingzhu, Liu, Huimin, Liu, Jingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532773/
https://www.ncbi.nlm.nih.gov/pubmed/36211764
http://dx.doi.org/10.1016/j.fochx.2022.100410
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author Zhang, Shiyu
Li, Qi
Zhao, Yang
Qin, Zhixin
Zheng, Mingzhu
Liu, Huimin
Liu, Jingsheng
author_facet Zhang, Shiyu
Li, Qi
Zhao, Yang
Qin, Zhixin
Zheng, Mingzhu
Liu, Huimin
Liu, Jingsheng
author_sort Zhang, Shiyu
collection PubMed
description This study investigated the effects of ultrasonic, freeze–thaw, and combined pretreatments on corn starch oil absorption. Low-field nuclear magnetic resonance (LF NMR) was used to study the oil absorption changes after frying of corn starch (CS) subjected to different treatments. The structural characteristics of samples were evaluated using various techniques. Scanning electron microscopy, contact angle, and particle size analysis showed that corn starch subjected to combined ultrasonic and freeze–thaw treatment generated larger, coarser particles with a denser structure. Furthermore, X-ray diffraction, Fourier transform infrared spectroscopy, and differential scanning calorimetry showed that combined treatment improved the order and thermal stability of CS molecules, thereby inhibiting oil absorption during frying. The results showed that combined ultrasonic and freeze–thaw pretreatment significantly reduced the oil absorption of corn starch before and after frying.
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spelling pubmed-95327732022-10-06 Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment Zhang, Shiyu Li, Qi Zhao, Yang Qin, Zhixin Zheng, Mingzhu Liu, Huimin Liu, Jingsheng Food Chem X Research Article This study investigated the effects of ultrasonic, freeze–thaw, and combined pretreatments on corn starch oil absorption. Low-field nuclear magnetic resonance (LF NMR) was used to study the oil absorption changes after frying of corn starch (CS) subjected to different treatments. The structural characteristics of samples were evaluated using various techniques. Scanning electron microscopy, contact angle, and particle size analysis showed that corn starch subjected to combined ultrasonic and freeze–thaw treatment generated larger, coarser particles with a denser structure. Furthermore, X-ray diffraction, Fourier transform infrared spectroscopy, and differential scanning calorimetry showed that combined treatment improved the order and thermal stability of CS molecules, thereby inhibiting oil absorption during frying. The results showed that combined ultrasonic and freeze–thaw pretreatment significantly reduced the oil absorption of corn starch before and after frying. Elsevier 2022-08-08 /pmc/articles/PMC9532773/ /pubmed/36211764 http://dx.doi.org/10.1016/j.fochx.2022.100410 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Zhang, Shiyu
Li, Qi
Zhao, Yang
Qin, Zhixin
Zheng, Mingzhu
Liu, Huimin
Liu, Jingsheng
Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment
title Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment
title_full Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment
title_fullStr Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment
title_full_unstemmed Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment
title_short Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment
title_sort preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532773/
https://www.ncbi.nlm.nih.gov/pubmed/36211764
http://dx.doi.org/10.1016/j.fochx.2022.100410
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