•  
  •  
 

Corresponding Author(s)

连喜军（1972—），男，天津商业大学教授，博士。E-mail：[email protected]

Abstract

[Objective] To reduce the oil content in fried Mahua. [Methods] Four gluten protein fractions, including ω-gliadin, αβγ-gliadin, alkali -soluble glutenin, and urea -soluble glutenin, are incorporated into the dough. The effects of protein addition amounts, mixing temperatures, frying temperatures and frying time on oil uptake are systematically investigated. Furthermore, the underlying mechanisms by which these protein fractions reduce oil content are explored using Fourier transform infrared spectroscopy (FT-IR), 13C solid -state nuclear magnetic resonance (13C solid -state NMR ), X-ray diffraction (XRD ), and differential scanning calorimetry (DSC ). [Results] The addition of individual protein fractions significantly reduces the oil content of Mahua under appropriate conditions, with urea -soluble glutenin exhibiting the greatest reduction. Under optimal conditions for urea -soluble glutenin (addition level of 4%, mixing temperature of 45 ℃, frying temperature of 160 ℃, and frying time of 8 min ), the oil content of Mahua decreases from 20.51% in the control group to 9.20%. In the combination test, the minimum oil content of 8.91% is achieved with a mass ratio of αβγ-gliadin to alkali -soluble glutenin of 8∶2 and a total protein addition level of 8%. FT-IR and 13C solid -state NMR analyses indicate that the addition of αβγ-gliadin and alkali -soluble glutenin may promote the formation of hydrogen bonds between the C 6 hydroxyl groups of starch and the amide oxygen atoms of proteins, thereby altering the spatial structures of both proteins and starch, enhancing the hydration capacity of endogenous proteins, and impeding oil penetration during the cooling process. XRD results show that protein supplementation does not change the crystal form of Mahua (with a characteristic peak at 2θ≈20°), and the sample with the lowest oil content exhibits the lowest crystallinity. [Conclusion] The combined addition of αβγ-gliadin and alkali -soluble glutenin effectively reduces the oil content of fried Mahua.

Publication Date

10-21-2026

First Page

171

Last Page

179

DOI

10.13652/j.spjx.1003.5788.2026.80473

References

[1] 武新雨.乳酸菌发酵处理对麻花油炸过程中伴生危害物的影响研究 [D].长春:吉林大学,2025:1.Wu X Y.Study on the influence of lactic acid bacteria fermentation treatment on the associated hazards in the frying process of fried dough twist [D].Changchun:Jilin University,2025:1.

[2] 计红芳,张令文,王方,等.糊的组成成分对挂糊油炸肉制品品质影响的研究进展 [J].食品工业科技,2017,38(4):384-389.Ji H F,Zhang L W,Wang F,et al.Research progress of effects of batter composition on edible quality of deep-fat-fried battered meat product [J].Science and Technology of Food Industry,2017,38(4):384-389.

[3] 韩雪,李文钊,赵薇,等.冷冻联合涂膜处理降低再制薯条含油量的效果 [J].食品科学,2025,46(17):254-262.Han X,Li W Z,Zhao W,et al.Effect of freezing combined with coating treatment on reducing the oil content of reconstituted French fries [J].Food Science,2025,46(17):254-262.

[4] Salehi F,Ghazvineh S,Amiri M.Effect of basil seed gum coating and ultrasound pretreatment on frying time,oil uptake,hardness,color indexes,and sensory properties of potato slices[J].Ultrasonics Sonochemistry,2024,110:107035.

[5] Wang S M,Zhao S L,Wang N,et al.Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips [J].Journal of the Science of Food and Agriculture,2025,105(3):1 624-1 634.

[6] Kirchner M A,Hill K,Siemer C,et al.Effects of pulsed electric field treatment and raw material storage on processing properties and quality attributes of fried sweet potato chips [J].Applied Food Research,2025,5(2):101462.

[7] Zhang C,Lyu X M,Zhao W,et al.Radio frequency as an innovative method to produce low-fat French fries [J].Journal of the Science of Food and Agriculture,2022,102(12):5 181-5 189.

[8] 房子蔚,王雨生,李鑫,等.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 [J].粮油食品科技,2022,30(3):96-104.Fang Z W,Wang Y S,Li X,et al.Oil absorption-reducing and structural changes of fried sweet potato starch with the addition of sodium alginate and low methoxyl pectin [J].Science and Technology of Cereals,Oils and Foods,2022,30(3):96-104.

[9] 徐余余,樊铭聪,李言,等.亲水胶体对油炸外裹糊酥肉制品吸油特性的影响 [J].食品与发酵工业,2025,51(24):27-34.Xu Y Y,Fan M C,Li Y,et al.Effect of hydrophilic colloids on oil absorption characteristics of fried and coated meat products[J].Food and Fermentation Industries,2025,51(24):27-34.

[10] Abdolshah M,Najafi A,Razavi R,et al.Effect of curcumin loaded in nanoemulsion basil seed gum coating on the reduction of acrylamide and oil absorption in fried potato strips[J].Food Research International,2025,200:115467.

[11] Su Y,Zhang M,Chitrakar B,et al.Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips [J].Food Bioscience,2021,39:100825.

[12] Abu-Thabet A,Al-Asmar A,Sabbah M,et al.Evaluation of pectin-based coatings,olive leaf extract,and chitosan nanoparticles for acrylamide and hydroxymethylfurfural mitigation in French fries:a comparative study of the deep frying and air frying methods [J].Coatings,2025,15(5):562.

[13] 赵之越,廖梦雨,聂远洋,等.真空油炸香菇脆片烫漂和浸渍工艺优化 [J].食品与机械,2025,41(2):189-196.Zhao Z Y,Liao M Y,Nie Y Y,et al.Optimization of blanching and soaking technology for vacuum-fried Lentinus edodes crispy [J].Food & Machinery,2025,41(2):189-196.

[14] 鲍雨婷,陈琪,王灼琛.低温油炸黄茶风味小麦脆片加工工艺优化及品质分析 [J].中国食品学报,2024,24(11):254-268.Bao Y T,Chen Q,Wang Z C.Process optimization and quality analysis of low temperature fried yellow tea flavor wheat chips[J].Journal of Chinese Institute of Food Science and Technology,2024,24(11):254-268.

[15] 弓志青,王雪玲,孔令宝,等.低含油率真空油炸金针菇加工工艺研究 [J].中国果菜,2023,43(3):14-17,30.Gong Z Q,Wang X L,Kong L B,et al.Study on processing technology of low oil content vacuum-fried flammulina velutipes [J].China Fruit & Vegetable,2023,43(3):14-17,30.

[16] 王香存,陈龙,金征宇.真空油炸技术及其在淀粉基食品中的应用 [J].食品与生物技术学报,2022,41(11):1-9.Wang X C,Chen L,Jin Z Y.Vacuum frying technology and its applications in starchy foods [J].Journal of Food Science and Biotechnology,2022,41(11):1-9.

[17] 周婷,周劲松,何哲,等.空气油炸鳀鱼休闲食品工艺优化研究[J].渔业研究,2024,46(5):509-518.Zhou T,Zhou J S,He Z,et al.The study of processing optimization of air-fried anchovy snack food [J].Journal of Fisheries Research,2024,46(5):509-518.

[18] 吉薇,陈玉,胡沛婷,等.响应面法优化空气油炸莲子片的工艺研究 [J].农产品加工 (上半月 ),2022 (9):53-57,62.Ji W,Chen Y,Hu P T,et al.Optimization of air fried lotus seed slices by response surface methodology [J].Academic Periodical of Farm Products Processing,2022 (9):53-57,62.

[19] 江嘉琦,张旭飞,吉宏武,等.常压油炸与空气油炸对凡纳滨对虾中虾青素含量及抗氧化活性的影响 [J].食品科学,2022,43(13):33-39.Jiang J Q,Zhang X F,Ji H W,et al.Effects of deep frying and air frying on astaxanthin content and antioxidant activity of litopenaeus vannamei [J].Food Science,2022,43(13):33-39.

[20] 李晓云,谢荣华,陈胜,等.羧甲基纤维素钠涂膜处理对真空油炸香芋脆条油脂吸收的影响 [J].食品与机械,2025,41(4):155-161.Li X Y,Xie R H,Chen S,et al.Effect of sodium carboxymethyl cellulose coating treatment on oil absorption in vacuum-fried taro crisp strips [J].Food & Machinery,2025,41(4):155-161.

[21] 李来瑛,冯沛生,齐永忠.一种喷淋油炸装置:CN221996635U[P].2024 -11-15.Li L Y,Feng P S,Qi Y Z.A spray-frying apparatus:CN221996635 U[P].2024 -11-15.

[22] 畅莹莹,杨梓婷,徐润东,等.不同品种小麦面筋蛋白结构与理化特性分析 [J].中国食品学报,2025,25(11):49-58.Chang Y Y,Yang Z T,Xu R D,et al.Analysis of physicochemical properties and structure of gluten protein from different wheat varieties [J].Journal of Chinese Institute of Food Science and Technology,2025,25(11):49-58.

[23] 赵金金.小麦直支链淀粉共晶促进碱溶麦谷蛋白二硫键形成的机制及其在面条中的应用 [D].天津:天津商业大学,2024:5.Zhao J J.Effect of wheat amylose and amylopectin eutectic treatment on disulfide bond formation of alkali-soluble glutenin and its application in noodles [D].Tianjin:Tianjin University of Commerce,2024:5.

[24] 张令文,王雪菲,琚星,等.麦谷蛋白 /麦醇溶蛋白对挂糊油炸猪肉片外壳食用品质的影响 [J].食品工业科技,2020,41(9):|14-19.Zhang L W,Wang X F,Jv X,et al.Effect of glutenin-gliadin ratio on the edible quality of crusts from deep-fried battered pork slices [J].Science and Technology of Food Industry,2020,41(9):14-19.

[25] He Z X,Wang H W,Lian X J.Isolation and characterization of four protein fractions of gluten by conventional methods [J].Journal of Food Composition and Analysis,2024,131:106271.

[26] Lian X J,Zuo Y X,Jiang R X,et al.Effects of alcohol extracts of gluten on oil uptake of fried Mahua [J].Starch-Stärke,2020,72(3/4):1900210.

[27] 杨镒静,吴中华,刘静,等.基于声发射法的油炸马铃薯片脆性测量及油炸工艺优化 [J].食品与机械,2025,41(6):203-210.Yang Y J,Wu Z H,Liu J,et al.Brittleness measurement and process optimization of fried potato chips based on the acoustic emission method [J].Food & Machinery,2025,41(6):203-210.

[28] Quester S,Dahesh M,Strey R.Microcellular foams made from gliadin [J].Colloid and Polymer Science,2014,292(9):2 385-2 389.

[29] Han C W,Ma M,Li M,et al.Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality:studies on gluten,gliadin,and glutenin [J].Food Hydrocolloids,2020,103:105661.

[30] Zhou R X,Sun J,Qian H F,et al.Effect of the frying process on the properties of gluten protein of you-Tiao [J].Food Chemistry,2020,310:125973.

[31] 陈龙.油炸过程中淀粉结构变化与吸油特性研究 [D].无锡:江南大学,2019:30.Chen L.Investigation on the structural changes and oil absorption of starch during frying [D].Wuxi:Jiangnan University,2019:30.

[32] Zhang J,Li J W,Fan L P.Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps[J].International Journal of Biological Macromolecules,2024,268:131844.

[33] Chen L,Mcclements D J,Zhang H H,et al.Impact of amylose content on structural changes and oil absorption of fried maize starches [J].Food Chemistry,2019,287:28-37.

[34] Singh G,Singh B,Singh A,et al.Functionality of barley pasta supplemented with mungbean flour:cooking behavior,quality characteristics and morphological interactions [J].Journal of Food Measurement and Characterization,2023,17(6):5 806-5 820.

[35] Krekora M,Nawrocka A.The influence of selected polyphenols on the gluten structure-A study on gluten dough with application of FT-IR and FT-Raman spectroscopy [J].Journal of Cereal Science,2022,108:103570.

[36] Van Der Vennet J,De Witte F,Vandenabeele P,et al.Applicability of Raman spectroscopy for the assessment of wheat flour quality and functionality in bakery applications [J].Foods,2025,14(19):3 330.

[37] Nawrocka A,Krekora M,Niewiadomski Z,et al.FTIR studies of gluten matrix dehydration after fibre polysaccharide addition[J].Food Chemistry,2018,252:198-206.

[38] Gunarathne R,Marikkar N,Yalegama C,et al.FTIR spectral analysis combined with chemometrics in evaluation of composite mixtures of coconut testa flour and wheat flour [J].Journal of Food Measurement and Characterization,2022,16(3):1 796-1 806.

[39] Baik M Y,Dickinson L C,Chinachoti P.Solid-state 13C CP/MAS NMR studies on aging of starch in white bread [J].Journal of Agricultural and Food Chemistry,2003,51(5):1 242-1 248.

[40] Kuang J W,Huang J R,Ma W H,et al.Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch [J].Food Hydrocolloids,2022,130:107716.

[41] Sivam A S,Waterhouse G I N,Zujovic Z D,et al.Structure and dynamics of wheat starch in breads fortified with polyphenols and pectin:an ESEM and solid-state CP/MAS 13C NMR spectroscopic study [J].Food and Bioprocess Technology,2013,6(1):110-123.

[42] Lv Y J,Li M,Pan J X,et al.Interactions between tea products and wheat starch during retrogradation [J].Food Bioscience,2020,34:100523.

Download

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.