关键词: 热处理, 抗性淀粉, 形成机理

Abstract: The forming of resistant starch together with granule and crystalline properties was greatly affected by heat treatments. The granule surface of starch had little change after heat-moist treatment (HMT). Crystalline structure of starch had some changes with the increase of HMT temperature. The characteristic peaks has overlapped partially and the tension of some peaks decreased as the temperature increases. At the same time the degree of crystalline has also declined slightly compared with that of native starch. The X-ray diffraction (XRD) pattern shows that the crystalline structure of potato starch tend to be non- crystal. After autoclaving treatment the granule surfaces had changed greatly. Amylosese of different starches formed hydrogen bonds and the crystalline structure had been altered. According to XRD pattern new peaks had formed after autoclaving treatment. Compared with HMT, autoclaving treatment is helpful for the forming of resistant starch.

Key words: heat treatment, resistant starch, forming mechanism