The autoclave preparation technology and properties of potato resistant starch(RS) were studied. Orthogonal experiment was adopted to optimize the preparation technology base on single factor tests of starch milk concentration, thermal - press temperature, thermal-press time and starch milk pH. The optimum extraction conditions were starch milk concentration, 200g/L; thermal-press temperature, 120℃ thermal-press time, 60 min; starch milk pH, 7, under which the RS yield was 4.66%. The enzyme resistance, water absorption and DSC profiles of potato RS were studied. The results showed that potato RS had strong anti-enzymatic ability; the water absorption of potato RS was higher than potato original starch; and the DSC profiles showed potato RS formed a variety of amylose structures which had tighter structure, thus had stronger heat resistance and anti-enzymatic ability.%对马铃薯抗性淀粉(RS)压热制备工艺及性质进行了研究.选择淀粉乳浓度、压热温度、压热时间和淀粉乳pH进行单因素试验,确定条件范围,再采用正交试验优化提取条件,得到最佳提取工艺条件为淀粉乳浓度200 g/L,压热温度120℃,压热时间75 min,淀粉乳pH7,按最佳工艺条件进行试验,马铃薯RS产率为4.66％.并研究了马铃薯RS抗酶解性、吸水性和DSC图谱,结果表明,马铃薯RS具有较强的抗酶解性;吸水率高于马铃薯精淀粉;DSC图谱显示马铃薯RS形成了多种结构更紧密的直链淀粉晶体,有较强的热稳定性和抗酶解性.
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