中文摘要：

采用激光粒度分析仪、光学显微镜、快速黏度分析仪、差示扫描量热分析仪、紫外-可见分光光度计和傅立叶红外光谱仪对三型抗性淀粉（RS3）和二型抗性淀粉（RS2）的理化特性进行了分析。粒度和糊化实验表明：两种抗性淀粉的颗粒大小和形貌有很大差异;在100℃以下皆不糊化,能够耐受大多数食品加工处理过程。紫外-可见光谱和红外光谱分析显示：抗性淀粉是由直链淀粉和支链淀粉组成的混合物,RS3的直链淀粉含量大于RS2,属于物理改性淀粉。

英文摘要：

Laser particle analyzer, optical microscope, rapid visco analyzer, differential scanning calorimeter, UV - VIS spectra and Fourier transform infrared spectrometer （FT- IR） were used to systemically study the physico - chemical properties of two kinds of resistant starch, RS3 and RS2. Results show that the two kinds of RS are quite different in particle size and appearance. The both RS do not develop gelatinization ;under the experimental conditions and can remain unchanged under most food processing conditions. UV - VIS spectra and FT - IR reveal that RS is a mixture of amylopectin and amylose, and the amylose content of RS3 is higher than that of RS2. RS is a kind of physical modified starch.