| In recent years, the resistant starch is the material of research popular, and it is a kind of newly discovered starch. Its physiological function similars to dietary fiber, and that utility value not only has been generally accepted by the medical profession, but also attached importance to it. The different varieties of the Potato as materials in the study, through determining contents of resistant starch and the main components in the Potato tuber, analysising correlation factors among main components and starch, resistan starch in the Potato tuber, exploring the influence factors about the formation of the resistant starch by autoclaving and enzyme treatment, researching the physical and chemical properties of steamed (steamed) and raw potato resistant Starch by using the scanning electron microscope, X-ray diffractometer, differential scanning calorimetry (DSC) analyzer and ultraviolet spectrophotometer and other precise instruments. The main results are as follows:1、It was showed the main components of the potato tubers had the certain effect in formation of the potato starch and the resistant starch by the correlation analysis among the main components and the starch, the resistant starch in these potato tubers. It was showed highly significantly positive correlation (R=0.514**) between starch content and dry matter content, and showed significant negative correlation (R=0.408*) with soluble starch content; appears positive correlation (R=0.210) between resistant starch and starch content; highly significant positive correlation (R=0.479**) between resistant starch content and amylose content; significant positive correlation (R=0.469*) between resistant starch content and amylase/amylopectin; significant negative correlatio n (R=-0.172*) between resistant starch and soluble sugar content.2、Through autoclaving and enzyme treatment.It was clear that concentration of starch milk, autoclaving temperature, autoclaving time, the thermostable α-amylase concentr ation and pullulanase concentration had obvious influence on the yield of resistant starch. Through orthogonal test, we could determine the optimum parameters of the preparation of potato resistant starch were:the starch milk concentration was10%,autoclaving temperature was121℃, autoclaving time was60min, the thermostable α-amylase concentration was1u/g, pullulanase concentration was2u/g, and the purity of the resistant starch we got was19.46%. The order of primary and secondary factors were the starch milk, pullulanase concentration, autoclaving temperature, autoclaving time concentration and the thermostable a-amylase concentration.3、The X-diffraction patterns of the4kinds of resistant starch are mainly B-type, of which Zhong-18has more smooth quality and thinner surface layer, and Hou-qihong has more tenacity; The resistant starch of each variety of potato has a observably fusion temperature peak from98.4℃(Da-xiyang) to131℃(Hou-qihong);The solubility tests howed that Buerbanke,1533,zhongll,Jinshul5,Zhong20,Zhongshu148,Zhongl8resistant starch had high water solubility;The water absorption and water retention tests showed that Minfenghong,NHXHKM10, Daxiyang,Zhongshu148,Zhongshu9resistant starch had high absorption;Zhong18,NHXHKM10,Jizhangshu3,Houqihong,Zhongshu19, Bu-erbank e,Jinshu15resistant starch had high water retention; The resistance of enzymatic test showed That Zhongshul8,Zhongshul9,Zhongshu9, Zhongshu148, Zhongshu20, Bu-erba nke was strong about the resistance of enzymatic; The iodine absorption curve result of the potato resistant starch showed that the maximum wavelength of resistant starch-iodin e absorption curve was shorter than the maximum wavelength of amylose-iodine absorpt ion curve.4、Through the analysis shows that steamed potato resistant starch has more smooth quality than raw resistant starch; The X-diffraction patterns of steamed potato resistant starch are mainly C-type; DSC analysis showed that steamed potato resistant starch gelatinization time shorter than raw potato resistant starch; The solubility and water absorption,water retention tests showed that steamed potato resistant starch had higher solubility,water absorption and retention than raw resistant starch; The resistance of enzymatic test showed that steamed potato resistant starch was stronger about the resistance of enzymatic than raw resistant starch;The iodine absorption curve result of the potato resistant starch showed that the maximum wavelength of raw potato resistant starch-iodine absorption curve was equal to the maximum wavelength of steamed potato resistant starch-iodine absorption curve. |
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