Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2024-11-14 DOI:10.3390/foods13223629

Meijuan Xu, Tianwen Liu, Xueqin Gao, Yuran Shi, Xiaodong Zhao, Jian Zou

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Abstract

This study delved into the interaction between corn starch and ethyl maltol during innovative repeated continuous heat-moisture treatment (RCHMT) and its impact on the quality of fried chicken nuggets. The results reveal that the complexation ratio of ethyl maltol is about 31.6%, and the complex creates dense microporous structures. Native starch and complex samples exhibited an A-type crystal structure, while the physical mixture sample showed superposition peaks of starch and ethyl maltol. Additionally, the peak of C-O-H def., CH₂ of the complex sample was blue-shifted to the larger wave number, and the hydrogen bond structure was enhanced. Moreover, the complex exhibited a higher resistant starch content and lower hydrolysis rate and amylose content than the physical mixture sample. The starch-ethyl maltol complex has been demonstrated to be a non-inclusion compound. It has been shown to reduce oil absorption and enhance the crispness of fried chicken nuggets, matching that of commercial products. This finding provides a direction for the development of innovative coating powders.

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玉米淀粉和乙基麦芽酚在热湿处理下的相互作用及其在炸鸡块中的应用

本研究深入探讨了玉米淀粉和乙基麦芽酚在创新性反复连续热水分处理（RCHMT）过程中的相互作用及其对炸鸡块质量的影响。结果表明，乙基麦芽酚的络合率约为 31.6%，络合物会形成致密的微孔结构。原生淀粉和复合物样品呈现出 A 型晶体结构，而物理混合物样品则呈现出淀粉和乙基麦芽酚的叠加峰。此外，复合物样品的 C-O-H def.、CH2 峰向较大波数蓝移，氢键结构增强。此外，与物理混合物样品相比，复合物的抗性淀粉含量更高，水解率和直链淀粉含量更低。淀粉-乙基麦芽酚复合物已被证明是一种非包容化合物。实验证明，它能减少油的吸收，提高炸鸡块的酥脆度，与商业产品的酥脆度相当。这一发现为创新涂层粉的开发提供了一个方向。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds