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《Food and Fermentation Industries》 2017-11
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Different material on oil absorption of potato chips

ZHANG Yang;HAN Fei;ZHANG Ting-ting;LI Jin-wei;FAN Liu-ping;School of Food Science and Technology,Jiangnan University;Academy of state administration of grain;  
In order to study different material on oil absorption of frying sample,potato starch,wheat gluten or soy protein isolate and water were used as materials.Different oil fractions were determined by staining method.The structural characteristics of the samples before and after frying were observed by scanning electron microscopy( SEM)and stereomicroscope( SM).It was found that the total oil content and structural oil content decreased as the protein concentration increased.The total oil contents of wheat gluten system were less than soy protein isolate system,which was 10.04%-16.69%.Protein affected the surface and internal structure of the potato chips before and after frying,and the oil content decreased with the protein concentration increase.
【Fund】: 国家粮食公益性行业科研专项(201513003-8-5);; 国家自然科学基金(31371812);; 江苏省重大科技示范项目(BE2016635)联合资助
【CateGory Index】: TS215
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