Research of Microwave Pretreatment Conditions and Characteristics of Potato Resistant Starch

The method of microwave-enzyme was used for the preparation of potato resistant starch,and the microwave pretreatment of potatoes resistant starch were studied under the constant enzyme action. Results show that,the RS yield is up to 17.2 % on the condition of powders concentration of 15 %,microwave effect with 90 s, microwave effect power on 800 W. Beside that,the physical and chemical properties of potato resistant starch were test. Results indicated that the surface of potato resistant starch become rough with irregular formwhen compared to potato starch. Potato resistant starch hashigher water-holding capacity and bibulous rate than potato starch significantly,but the emulsification ability and emulsified stability are lower than potato starch. It is more difficult to gelate potato resistant starch than resistant starch. Besides,the paste viscosity of potato resistant starch is much lower than potato starch which viscosity stability and gel ability is weaker than potato resistant starch. Potato resistant starch has a strong acidoresistance which can be used in acidic foods widely.