Preparation of Modified Starch for Frying and Analysis of Physicochemical Characteristics
Using starch as the main raw material,whey protein powder and palm oil as the auxiliary materials for modification treatment,a ternary complex is obtained,and the physicochemical characteristics of the complex are analyzed.The results show that compared with common starch,the water content of the complex increases and the oil content of the complex decreases during 12 hours of storage.The solubility increases obviously in the first 4 hours of storage,and then decreases gradually,the degree of expansion is also improved.Meanwhile,the water precipitation rate decreases by 43.90％after 12 hours of storage at 0 ℃.The damage value and retrogradation value of the complex are significantly lower than those of common starch.At 10 ℃,the retrogradation value decreases by 55.29％and the damage value decreases by 31.00％.The complex improves the storage stability of starch for frying.
NETL
NSTL
万方数据
维普
