Abstract: Pueraria starch were prepared by extracting and enzymatic modification or annealing, then blending and soaking the modified starch with the fresh extract produced during the extraction process. The physical and chemical properties of Pueraria starch treated with two modified soaking methods were compared. The results showed that the content of amylose in the starch was decreased, the solubility and water absorption index were increased, and the blending property was improved by the two modified soaking treatments. The two treatment methods also increased the initial temperature (T0), peak temperature (Tp), and final temperature (Tc) of Pueraria starch, and reduced the gelatinization temperature range (ΔT) and enthalpy value(ΔH), which indicated that the modified Pueraria starch was more stable to low temperature conditions and more prone to gelatinization under high temperature conditions. Both treatments significantly increased the content of Puerarin in Pueraria starch. And the digestive characteristics were characterized by a decrease in the content of fast digestible starch (RDS), while an increase in the content of slow digestible starch (SDS), which indicated that two modified soaking methods of Pueraria starch would have a positive effect on increasing satiety, reducing blood sugar, and protecting intestinal health.

Key words: Pueraria starch, enzymatic modification, annealing, Puerarin, physical and chemical properties, digestive properties

摘要： 通过对提取的粉葛淀粉分别进行酶改性和退火处理后，再以淀粉提取过程中产生的鲜提液进行共混浸泡，制得两种富含葛根素的粉葛淀粉，并对其理化性质进行比较分析。结果表明，两种改性后浸泡的处理方式均可降低粉葛淀粉中的直链淀粉含量，而其溶解度与吸水性指数均升高，进而改善冲调性。两种处理方式也使粉葛淀粉的起始温度(T0)、峰值温度(Tp)、最终温度(Tc)升高，糊化温度范围(ΔT)和热焓值(ΔH)降低，使其在中低温条件下更稳定，高温条件下更易糊化。两种处理方式均使粉葛淀粉中的葛根素含量显著增加，且消化特性表现为快消化淀粉(RDS)含量降低，慢消化淀粉(SDS)含量升高，表明两种改性后浸泡的处理方式可能使粉葛淀粉在增加饱腹感、降低血糖、保护肠道健康等方面具有积极作用。

关键词: 粉葛淀粉, 酶改性, 退火, 葛根素, 理化性质, 消化特性