Preparation and Properties of Resistant Starch from Potato by Ultrasonic Assisted Enzymatic Method

doi:10.15933/j.cnki.1004-3268.2025.02.020

Abstract

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 theyield（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.

Key words: Potato, Resistant starch, Ultrasound enzyme method, Physicochemical property

摘要： 为探索适宜的马铃薯抗性淀粉制备方法，以天薯14号马铃薯为原料，分别采用超声波辅助耐高温α-淀粉酶法、超声波辅助普鲁兰酶法、超声波辅助双酶法（耐高温α-淀粉酶法、普鲁兰酶法）及马铃薯熟化后采用超声波辅助耐高温α-淀粉酶法4种方法制备抗性淀粉，比较其抗性淀粉收率、含量、溶解度、膨胀度等理化性质，并采用扫描电镜、傅里叶红外光谱仪对不同方法制备的抗性淀粉颗粒形态及分子链构象进行比较。结果表明，马铃薯熟化后采用超声波辅助耐高温α-淀粉酶法制备的抗性淀粉收率（14.25%）、含量（19.31%）及溶解度和膨胀度均高于其他方法制备的抗性淀粉，并且未产生新的官能团，但其强度比略有增加，双螺旋结构程度减小。综上，将熟化后的马铃薯采用超声波辅助耐高温α-淀粉酶法制备的抗性淀粉性质稳定，形态结构与理化性质良好，推荐将其作为马铃薯抗性淀粉优质高效的生产方法。

关键词: 马铃薯, 抗性淀粉, 超声波辅助酶法, 理化性质

CLC Number:

S532
TS235.2

CHENG Jianxin, TIAN Jiachun, GE Xia, ZHAO Bingxin. Preparation and Properties of Resistant Starch from Potato by Ultrasonic Assisted Enzymatic Method[J]. Journal of Henan Agricultural Sciences, 2025, 54(2): 174-180.

程建新, 田甲春, 葛霞, 赵冰心. 超声波辅助酶法制备马铃薯抗性淀粉及其性质分析[J]. 河南农业科学, 2025, 54(2): 174-180.

Figures/Tables 5

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