Abstract: [Objective] For a comprehensive understanding of the physicochemical properties of resistant starch,the development prospect of its application in food processing.[Method]This research adopted the hot press preparation of wheat resistant starch,and the analysis of its enzymatic resistance,acid resistance,water retention,hygroscopicity,emulsion stability,viscosity,iodine absorption properties and other physical and chemical properties.[Result]Through the study of the physicochemical properties of resistant starch,the results showed that the water holding capacity of RS was 134.2;higher than that of raw starch.The swelling power,emulsifying capacity and emulsion stability were decreased by 5.34;,3.44;and 15.04;,respectively.The peak viscosity of starch decreased with the increase of resistant starch content in the samples.The maximum absorption wavelength of resistant starch and raw starch was in the range of 570 nm to 580 nm,and the degree of polymerization was not significant.[Conclusion]Wheat resistant starch water holding capacity,swelling power,emulsification and emulsion stability have a greater degree of reduction than the raw starch,and the practical application might consider adding modifier to improve the side effects of resistant starch produced.Wheat resistant starch has low viscosity so it can be used as food thickener.

摘要： [目的]研究抗性淀粉的理化特性,为开发其在食品加工中的应用奠定基础.[方法]研究采用压热法制备小麦抗性淀粉,并分析其抗酶解性、耐酸性、持水性、吸湿性、乳化稳定性、粘度特性、碘吸收特性等理化特性.[结果]通过对抗性淀粉理化性质的研究,发现抗性淀粉的持水力比原淀粉高134.2;,吸湿性比原淀粉高22.27;;膨胀势、乳化能力和乳化稳定性分别比原淀粉降低了5.34;、3.44;和15.04;.随样品中抗性淀粉含量的增加,淀粉峰值粘度呈下降趋势.抗性淀粉与原淀粉的最大吸收波长在570～580 nm,两者聚合度相差不大.[结论]小麦抗性淀粉的持水性、膨胀势、乳化性和乳化稳定性比原淀粉有较大程度的降低,在实际应用时可以添加改良剂以改善抗性淀粉所产生的负面影响.小麦抗性淀粉粘度低所以可以作为食品增稠剂来使用.