该研究比较了超微粉碎和普通粉碎对香蕉粉的抗性淀粉含量、结构、理化性质及升糖指数的影响。结果显示：与普通粉碎相比，超微粉碎香蕉粉的抗性淀粉含量显著降低，二者分别为51.96、48.76 g/100 g；非抗性淀粉含量显著升高，分别为20.87、21.93 g/100 g。超微粉碎的抗性淀粉结构松散，结晶度更低，为56.6%，普通粉碎的为59.5%，但二者官能团一致。超微粉碎的抗性淀粉分子量分布分散、相转变起始温度T0（51.8 ℃）更低，峰值温度TP（74.4 ℃）、结束温度Tc（81.1 ℃）、温度差值ΔT（29.3 ℃）和焓变值ΔH（1 068 J/g）更高。升糖指数上，超微粉碎香蕉粉显著高于普通粉碎的，分别为20.92、17.12。超微粉碎会造成香蕉粉的抗性淀粉含量降低、非抗性淀粉含量升高、颗粒松散、结晶度下降、分子量分布分散、相转变起始温度低且完成相变的温度跨度更大，但不影响官能团；会造成香蕉粉升糖指数增大，但仍属于低升糖指数的原料。综上可知，超微粉碎造成了香蕉粉的抗性淀粉含量降低，造成了香蕉抗性淀粉的颗粒降解，但增大了其相转变过程对于热量的需求。

The effects of superfine and conventional grinding on the content, structure, physicochemical properties, and glycemic index of resistant starch in banana flour were compared. The results showed that the resistant starch content of superfine ground banana flour (51.96 g/100 g) was significantly lower than that of flour obtained by conventional grinding (48.76 g/100 g). The non-resistant starch content increased significantly from 20.87 to 21.93 g/100 g. The structure of superfine resistant starch was loose, and its polymerization degree was 56.62%, lower than that of conventionally ground starch (59.48%). However, functional groups were consistent between the two resistant starch samples. Molecular weight distribution of superfine resistant starch was dispersed. The initial temperature of phase transformation T0 (51.8 ℃) was reduced and peak temperature TP (74.4 ℃), final temperature Tc (81.1 ℃), temperature difference ΔT (29.3 ℃), and enthalpy ΔH (1 068 J/g) were elevated. The glycemic index of banana flour produced by superfine grinding (20.92) was significantly higher than that of banana flour produced by conventional grinding (17.12). Superfine grinding decreased resistant starch content, increased non-resistant starch content, loosened particles, decreased crystallinity degree, dispersed molecular weight distribution, reduced initial temperature of phase transition, and increased the temperature range required to complete phase transition. However, it did not affect the functional groups in resistant starch. The glycemic index of banana flour increased, but it remained a raw material with a low glycemic index. In summary, the resistant starch content of banana flour was reduced and the particles of banana resistant starch were degraded; however, superfine grinding increased the heat demand during its phase transition process.

广东省省级乡村振兴战略专项资金种业振兴项目（2022-NPY-00-003）；国家香蕉产业技术体系（CARS-32-01）；广东省现代农业产业技术体系创新团队项目（2022KJ109）；广东省农业科学院人才项目（R2020PY-JX002）；中央高校基本科研业务费专项资金资助（2022ZYGXZR102）