以豌豆淀粉为原料，利用不同pH值和水分含量的酸水解结合湿热处理对其进行复合改性。结果表明，复合改性后豌豆淀粉直链淀粉含量升高，溶胀度和溶解度降低。经酸解结合湿热处理改性后淀粉的峰值黏度（PKV），谷值黏度（TV）、终值黏度（FNV），衰减值（BD）和回生值（SB）都降低但是糊化温度（PT）升高。糊化温度在水分含量为30％，pH4时达到最高值86．75℃，比原淀粉高13．45℃。复合改性豌豆淀粉的凝胶硬度，黏度，内聚力都比原淀粉低。水分含量为30％，pH3改性后的豌豆淀粉凝胶硬度降低了426．33g。豌豆淀粉改性后的特性可使其制作的粉丝耐蒸煮，不易糊汤，质构柔滑。%Pea starch was modified combined with moist heat treatment increased, but the swelling degree by different pH and acid hydrolysis with different moisture content The results showed that the amylose content of modified pea starch and solubility decreased. The peak viscosity, trough viscosity, final viscosity, attenuation and setback of modified starch were decreased but the gelatinization temperature was increased. The gelatinization temperature reached to 86.75 ℃ while starch treated by moisture con- tent 30% , pH 4, which was about 13.45 ℃ higher than that of the original starch. The hardness, vis- cosity and cohesiveness of the gel of the modified starch were lower than the original starch. Gel hardness of pea starch treated by moisture content of 30% and pH 3 decreased 426.33 g compared with the origi- nal starch. These features can contribute to vermicelli made of modified pea starch resistance cooking, not easy to paste soup and texture smooth.
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