采用热失重法(TG)和差示扫描量热分析技术(DSC)对罗盖特Nutriose®抗性淀粉进行热性质分析。TG曲线显示该抗性淀粉在296.73 ℃开始分解，314.77 ℃分解速度最快，332.81 ℃是分解的最终温度。DSC吸热曲线显示，样品第一次分析曲线在29.04 ℃出现吸热峰，在61.64 ℃出现冷结晶放热峰，在74.67 ℃左右开始出现吸热峰，相变高峰温度约在81.92 ℃(相变焓267.1 J/g)，另外在219.89 ℃出现小的吸热峰；分析系统经快速降温后，样品的第二次分析曲线在31.22 ℃开始出现吸热峰，相变高峰温度约在86.39 ℃(相变焓38.97 J/g)，在218.70 ℃仍然出现一个小的吸热峰，冷结晶吸热峰消失，表明样品经过热处理后，晶体结构发生变化。

Thermogravimetric (TG) and Differential Scanning Calorimeter(DSC) were used to determine the heat properties of Roquette Nutriose® resistant starch(RS) in this paper. The TG curve indicated that this kind of resistant starch began to decompose at 296.73 ℃ and the fastest decomposition temperature and the decomposition end temperature were 314.77 ℃ and 332.81 ℃, respectively. The DSC curves indicated that there was evident difference between the first analysis curve and the second analysis curve. Besides a small endothermic peak at about 29.04 ℃ and a cool crystal exothermic peak at about 61.64 ℃ in the first analysis DSC curve of RS, one big endothermic peak began to appear at about 74.67 ℃, and the peak temperature of transformation was about 81.92 ℃(transformation enthalpy 267.1 J/g). The last small endothermic peak in the first analysis DSC curve of RS appeared at about 219.89 ℃. After the temperature of DSC system was quickly lowered to –30 ℃, the endothermic peak appeared at about 31.22 ℃ in the the second analysis curve and the peak temperature of transformation was about 86.39 ℃(transformation enthalpy 38.97 J/g). There was still one small endothermic peak at about 218.70 ℃ and the cool crystal endothermic peak disappeared, which indicated that RS crystal structure changed through heat process.

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