海藻酸钠和低甲氧基果胶抑制油炸甘薯淀粉吸油效果及结构变化（网络首发、推荐阅读）

为探明海藻酸钠（sodium alginate，AG）和低甲氧基果胶（low methoxyl pectin，LMP）对油炸甘薯淀粉吸油率的影响，使用低场核磁共振仪、激光共聚焦显微镜、X射线衍射仪、红外光谱及差示扫描量热仪分别分析了添加0.5%（w/w）、2%（w/w）AG和2%（w/w）LMP的油炸甘薯淀粉的油含量及其分布、热性质等。结果表明，添加AG或LMP可以显著降低油炸甘薯淀粉总油含量，油主要分布在淀粉颗粒表层，淀粉结晶类型由A+V型变为V型，糊化焓和相对结晶度明显降低。与添加LMP的油炸甘薯淀粉相比，添加AG后总油含量、相对结晶度和糊化焓更低。添加AG质量分数为2%时，油炸甘薯淀粉糊化程度最高，淀粉颗粒表层呈连续、致密结构，总油含量和表层油含量均为最低。可为健康、低脂油炸淀粉类食品加工提供参考。

Oil Absorption-Reducing and Structural Changes of Fried Sweet Potato Starch with the Addition of Sodium Alginate and Low Methoxyl Pectin(Online First, Recommended Article)

In order to explore the oil reducing mechanism of sodium alginate (AG) and low methoxyl pectin (LMP) on the fried sweet potato starch, the oil content, distribution and thermal properties of fried sweet potato starch with 0.5% (W/W), 2% (W/W) AG or 2% (W/W) LMP were investigated by low field nuclear magnetic resonance, confocal laser scanning microscopy, X-ray diffractometer, Fourier transform infrared spectroscopic analysis and differential scanning calorimetric analysis, respectively. The results showed that the total oil content of fried sweet potato starch significantly decreased with adding AG or LMP, while most of the oil was distributed on the starch surface. The crystallization pattern of fried sweet potato starch with adding AG or LMP changed from A+V type to V type, as well as the gelatinization enthalpy and relative crystallinity significantly decreased. The fried sweet potato starch with AG showed an obviously lower total oil content, relative crystallinity and gelatinization enthalpy than that with LMP. The fried sweet potato starch with 2% AG exhibited the highest gelatinization degree to form a continuous and dense lamellar structure, while showed the lowest total oil content and surface oil content. The result of this study could provide a reference for processing the fried starchy foods with low oil content.