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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Characterization of jet-cooked vegetable oils and fatty acid esters used to prepare starch oil composites
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Characterization of jet-cooked vegetable oils and fatty acid esters used to prepare starch oil composites

机译：用于制备淀粉油复合材料的喷射植物油和脂肪酸酯的表征

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Recently, highly stable starch-oil composite technology was developed at NCAUR based on excess steam jet cooking mixtures of starches and lipids. In this process, the combination of high temperature and pressure in addition to the high-shear mixing action that occurs during passage of the sample through a small orifice causes complete gelatinization and solubilization of the starch and intimate mixing of the starch with lipid. These starch oil composites are easily prepared, contain starch-coated oildroplets (1–10 祄 in diameter) uniformly suspended in cooked starch, and allows the production of a wide variety of products for food, industrial, or agricultural applications. Because hydrolysis and oxidative degradation of oils and lipids is undesirable for many applications, the aim of this study was to determine and characterize oxidative changes that occur to lipids and oils that undergo excess steam jet cooking during starch oil composite formation. Physiochemical properties such as peroxide value, p-anisidine value, free fatty acids, and compositional lipid changes to the oils were examined. Oils passed through the excess steam jet cooker under conditions similar to those utilized to make starch oil composites had elevated peroxide, p-anisidine, free fatty acid, and TOTOX values relative to control oils and depended upon lipid unsaturation. This presentation will discuss, starch oil composites, analytical methods used to examine the extent of oxidation in the oils, and the findings of our research.
机译：最近，高度稳定的淀粉 - 油复合技术是基于过量蒸汽喷射蒸煮的淀粉和脂质的混合物中，在NCAUR显影。在这个过程中，高的温度和压力在除了通过小孔样品的通道期间发生的高剪切混合作用的组合导致完全糊化和淀粉的溶解和有脂质的淀粉充分混合。这些淀粉油复合物容易地制备，含有淀粉涂覆oildroplets（1-10祄直径）均匀地悬浮在熟淀粉，并允许生产的各种各样的产品用于食品，工业，或农业应用。因为水解和油和脂质的氧化降解是不希望的许多应用中，本研究的目的是确定和表征发生脂质和油经历过量蒸汽喷射淀粉油复合形成期间烹饪氧化变化。物理化学性质，如过氧化值，对 - 茴香胺值，游离脂肪酸和脂质组成改变为油进行了检查。通过类似于那些用于制备淀粉油复合物的条件下过量的蒸汽喷射蒸煮器通过油有升高的过氧化物，对 - 茴香胺，游离脂肪酸，和TOTOX值相对于对照的油和在脂质不饱和度取决于。该演讲将讨论，淀粉油复合材料，用于检查氧化程度的油的分析方法，我们的研究结果。

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