Preparation and Properties of Resistant Starch from Potato by Ultrasonic Assisted Enzymatic Method
CHENG Jianxin
TIAN Jiachun
GE Xia
ZHAO Bingxin
Abstract：In order to explore suitable preparation method of potato resistant starch,Tianshu 14 potato was used as raw material to prepare resistant starch by ultrasonic-assisted high temperature resistant α-amylase method,ultrasonic-assisted pullulanase method,ultrasonic-assisted double enzyme method(high temperature resistant α-amylase method,pullulanase method)and ultrasonic-assisted high temperature resistant α-amylase method after potato ripening.The yield,content,solubility,swelling degree and other physical and chemical properties of resistant starch were compared.The morphology and molecular chain conformation of resistant starch granules prepared by different methods were compared by scanning electron microscopy and Fourier transform infrared spectroscopy.The results showed that the yield(14.25%),content(19.31%),solubility and swelling degree of resistant starch prepared by ultrasonic-assisted thermostable α-amylase after potato ripening were higher than those prepared by other methods,and no new functional groups were produced.However,the strength ratio increased slightly and the degree of double helix structure decreased.In summary,the resistant starch prepared by ultrasonic-assisted high-temperature resistant α-amylase after potato ripening is stable,with good morphological structure and physical and chemical properties.It is recommended as a high-quality and efficient production method for potato resistant starch.
Keywords：PotatoResistant starchUltrasound enzyme methodPhysicochemical property
Publication Date：2025-02-15
Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)
Pages：7( 174-180 )