Ultrasonically treated pea starch modulates oil absorption in corn starch-based deep-fried products: Insights into...

This study investigated the effect of ultrasonically treated pea starch (U-PS) on the oil absorption behavior of corn starch (CS)-based deep-fried products and explored the underlying interaction mechanisms. Under optimal conditions (480 W, 20 min), the 3% U-PS composite was selected, resulting in an 11.02% reduction in the total oil absorption rate of the CS-U-PS system, while maintaining the integrity of the crystalline structure. At 3% U-PS addition, a compact, continuous, and pore-free three-dimensional gel network structure formed with CS, significantly enhancing elastic modulus and gel viscosity. This dense architecture functioned as an effective physical barrier, reducing total oil content by 11.02% compared to native CS, while simultaneously decreasing surface oil (1.87%) and structural oil (8.55%). Fluorescence staining confirmed that appropriate U-PS levels created an oil barrier preventing inward oil penetration. Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis indicated that the signal intensity of heptanal was significantly lower at the 3% U-PS addition level compared to CS. Scanning electron microscopy (SEM), thermal analysis and contact angle measurement provided microscopic evidence confirming structural modifications, while fluorescence staining revealed oil distribution patterns. This compact structure also imparted desirable textural properties including enhanced hardness, springiness, and chewiness, along with favorable coloration. Molecular dynamics simulations indicated that optimal U-PS induced conformational folding and aggregation of starch chains, reducing contact area with oil and consequently decreasing oil adsorption. These findings provide a theoretical basis and technical support for developing low-oil, high-quality starch-based battered and coated fried foods.