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Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD

Chen, Long, Tian, Yaoqi, Sun, Binghua, Cai, Canxin, Ma, Rongrong, Jin, Zhengyu
Food chemistry 2018 v.242 pp. 131-138
Fourier transform infrared spectroscopy, X-ray diffraction, absorption, amylopectin, amylose, confocal laser scanning microscopy, cooking fats and oils, corn starch, defatting, dietary fat, fatty acids, frying, hexane, light microscopes, microstructure, scanning electron microscopes, scanning electron microscopy, starch granules, triacylglycerols, waxy corn
Concerns regarding increased dietary oil uptake have prompted efforts to investigate the oil absorption and distribution in fried starchy foods. In the present study, attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, together with a chloroform–methanol method, was used to analyze the external and internal oil contents in fried starchy samples. The micromorphology of fried starchy samples was further investigated using scanning electron microscope (SEM), polarized light microscope (PLM) and confocal laser scanning microscopy (CLSM). The results indicated that large amounts of oil were absorbed in or within waxy maize starch, but the majority of oil was located near the surface layer of the starch granules. After defatting, the internal oil was thoroughly removed, while a small amount of external oil remained. As evidenced by the changes of the crystalline characteristics with the help of X-ray diffraction (XRD), the interaction between starch and lipids on the surface was confirmed to form V-type complex compounds during frying at high moisture.