本文旨在探究单螺杆挤压对豌豆淀粉消化特性的作用机理，阐述物料水分、螺杆转速和挤出温度影响规律，并通过扫描电子显微镜，X-衍射，快速黏度仪从分子晶型、结构、黏度性质等角度，揭示豌豆抗性淀粉的理化性质。结果表明，豌豆淀粉经挤压处理，快消化淀粉含量显著降低，抗性淀粉和慢消化淀粉含量也发生不同程度影响，其中在水分含量26%，螺杆转速110 r/min，挤出温度70 ℃条件下抗性淀粉的含量达到为78.83%；挤压过程中高温、高压、高剪切力作用破坏了淀粉颗粒的结构，使其转化成更稳定的V型晶体；豌豆抗性淀粉的峰值黏度、谷值粘度、最终黏度、回生值分别为559.41 cP、474.38 cP、754.34 cP、280.33 cP，与豌豆淀粉相比显著降低（p<0.05），且黏度曲线较为平滑。挤压可以通过改变豌豆淀粉结构、晶型，从而显著改变豌豆淀粉消化特性和黏度特性，这为豌豆淀粉改性研究提供新思路，为淀粉高值化加工产品拓宽新领域，为开发相关功能性产品了提供了新材料，也为豌豆淀粉的产业化实践工艺参数提供了参考。

The purpose of this study was to investigate the mechanism of single screw extrusion on the digestion characteristics of pea starch, and to explain the effects of material moisture, screw rotation speed and extrusion temperature. The physical and chemical properties of pea resistant starch were revealed by scanning electron microscope, X-ray diffraction and fast viscosity meter from the perspectives of molecular crystal type, structure and viscosity properties. The results showed that the content of rapidly digestible starch decreased significantly and the contents of resistant starch and slowly digestible starch were affected by extrusion, the highest content of resistant starch was 78.83% under the conditions of water content 26%, screw rotation speed 110 r/min, and extrusion temperature 70 ℃; and the high temperature, high pressure and high shear force during extrusion destroyed the structure of starch granules and transformed them into V crystals. Then the peak viscosity, valley viscosity, final viscosity and setback value of pea resistant starch were 559.41 cP, 474.38 cP, 754.34 cP, 280.33 cP, respectively, which were significantly lower than those of pea starch (p<0.05), and the viscosity curve was smooth. The extrusion could significantly change the digestibility and viscosity properties of pea starch by changing the structure and crystal form of pea starch, which provides new ideas for the modification of pea starch, broadens new fields for high-value starch processing products, provides new materials for the development of related functional products, and also provides a reference for the industrialization process parameters of pea starch.

山东省重点研发计划-医用食品专项计划项目（2018YYSP017）；山东省重点研发计划项目（2019GNC106084）；山东理工大学招远工业技术研究院创新研究基金（9101-219194）；山东省研究生教育管理项目(117009)；山东理工大学研究生教育创新团队(4053-218049；4053-219076)