Study on heat-moisture treatment on preparation and properties of pea resistant starch

Pea starch was used as raw material, and subjected to heat-moisture treatment, to obtain a resistant starch-rich powder with functional characteristics. Further more, evaluate the influence of moisture content, treated temperature, time on RS formation and the morphology, thermal property, crystallinity, viscosity and digestion of resistant starch were characterized by SEM, DSC, XRD, Viscograph and In vitro digestion techniques, respectively. The result indicated that RS content reached the peak at 26.36% when the starch treated with the moisture content of 35% at 130℃ for 12h, the gelatinization temperatures increased but enthalpy of gelatinization decreased in HMT starches, the starch granule structure did not substantially change, but some pores or cracks were detected. The native C-type starch was converted into A-type. The relative crystallinity of samples increased by 5.26%¹6.16%. The solubility and swelling power of samples increased with the increase of HMT temperature. And the swelling power rose at first, then dropped gradually with the increase of RS content.