马铃薯淀粉黏度高、热稳定性差和抗剪切性能低的特点使其在食品加工中的应用受到限制。该研究将马铃薯淀粉与苹果果胶复配，制备不同果胶质量分数的淀粉-果胶体系，考察苹果果胶对马铃薯淀粉的糊化和流变特性的改善作用。结果表明添加苹果果胶显著降低了马铃薯淀粉的峰值黏度（4 400 cP至849 cP）、谷值黏度（1 210 cP至141 cP）、终值黏度（1 639 cP至941 cP）和崩解值（3 157 cP至208 cP），增加了峰值时间（4.93 min至9.71 min）和糊化温度（65.15 ℃至68.87 ℃）。同时，苹果果胶降低了马铃薯淀粉糊的稠度系数K（41.18 Pa•sn至15.23 Pa•sn），增加了流体指数（0.41至0.52）和抗剪切能力。总之，相比于纯马铃薯淀粉，马铃薯淀粉-苹果果胶体系具有更低的黏度，更好的热稳定性、抗老化特性和抗剪切能力，因此苹果果胶有效改善了马铃薯淀粉的糊化和流变特性。

It is challenging to use potato starch in food processing due to its high viscosity, poor stability, and low shear resistance. In this study, potato starch was mixed with apple pectin to prepare starch-pectin mixtures with varying pectin mass fractions to investigate the effects of apple pectin on the pasting and rheological properties of potato flour. Addition of apple pectin significantly decreased the peak (from 4 400 to 849 cP), minimum (from 1 210 to 141 cP), final (from 1 639 to 941 cP), and breakdown (from 3 157 to 208 cP) viscosities of potato starch and increased its time of peak viscosity (from 4.93 to 9.71 min) and pasting temperature (from 65.15 ℃ to 68.87 ℃). In addition, apple pectin decreased the consistency coefficient K of potato starch (from 41.18 to 15.23 Pa•sn) and increased its flow behavior index (from 0.41 to 0.52) and shear resistance. In summary, potato starch-apple pectin mixtures have lower viscosity, higher thermal stability, better aging resistance, and greater shear resistance than pure potato starch. Therefore, apple pectin effectively improves the pasting and rheological properties of potato starch.

国家自然科学基金项目（32260606）；江西省重点研发计划项目（20202BBFL63033）