以武植Ⅱ号鲜藕为原料，分别采用藕浆添加茶多酚（Ⅰ）、藕浆高温糊化-回生（Ⅱ）、藕浆添加茶多酚-高温糊化-回生（Ⅰ-Ⅱ）、藕浆高温糊化-普鲁兰酶脱支酶解-回生（Ⅱ-Ⅲ）、藕浆高温糊化-普鲁兰酶脱支酶解-添加茶多酚-回生（Ⅰ-Ⅱ-Ⅲ）工艺，结合冷冻干燥制备莲藕全粉LRWP-Ⅰ、LRWP-Ⅱ、LRWP-Ⅰ-Ⅱ、LRWP-Ⅱ-Ⅲ、LRWP-Ⅰ-Ⅱ-Ⅲ，以直接冷冻干燥制备的LRWP为对照，分析不同加工工艺对LRWP糊化和消化特性的影响。结果表明，LRWP-Ⅰ峰值粘度（4 596 cP）和衰减值（3 322 cP）最高，相比于LRWP，其最终粘度、回生值以及凝胶特性均降低；LRWP-Ⅱ的硬度（89.7 g）和LRWP-Ⅰ-Ⅱ的硬度（93.1 g）较LRWP（37.6 g）明显增加；LRWP-Ⅱ-Ⅲ峰值粘度最低为43 cP且凝胶特性最差；LRWP-Ⅰ-Ⅱ-Ⅲ相较于LRWP，糊化温度、粘度及凝胶特性均降低；此外，体外模拟消化实验显示LRWP-Ⅰ中抗性淀粉的含量（92.65%）显著（P<0.05）高于LRWP中抗性淀粉含量（77.88%）。结论：仅添加茶多酚处理可增加抗性淀粉含量，全粉LRWP-Ⅰ具有良好的糊化特性及消化特性，该研究为莲藕全粉资源的开发与利用以及抗性淀粉的制备提供理论指导。

Lotus root whole powder (LRWP) were prepared from the fresh roots of Wuzhi Ⅱ lotus using several processing techniques and/or freeze-drying. The processing techniques included tea polyphenol addition (i.e., adding tea polyphenols to lotus root pulp) (Ⅰ), gelatinization and retrogradation (i.e., high-temperature gelatinization and retrogradation of lotus root pulp) (Ⅱ), tea polyphenol addition-gelatinization and retrogradation (Ⅰ-Ⅱ), gelatinization-pullulanase debranching-retrogradation (Ⅱ-Ⅲ), and gelatinization-pullulanase debranching-tea polyphenol addition-retrogradation (Ⅰ-Ⅱ-Ⅲ). LRWP samples prepared via these processing techniques were denoted as LRWP-Ⅰ, LRWP-Ⅱ, LRWP-Ⅰ-Ⅱ, LRWP-Ⅱ-Ⅲ, and LRWP-Ⅰ-Ⅱ-Ⅲ, respectively, and the LRWP samples prepared by direct freeze-drying were used as the control (denoted as LRWP). The impact of different processing techniques on the gelatinization and digestive properties of LRWP samples was analyzed. The results showed that LRWP-I had the highest peak viscosity (4 596 cP) and breakdown viscosity (3 322 cP) among groups, whereas the final viscosity, setback viscosity, and gel properties of LRWP-Ⅰ were lower than those of LRWP. The firmness of LRWP-II (89.7 g) and LRWP-Ⅰ-Ⅱ (93.1 g) was significantly higher than that of LRWP (37.6 g). LRWP-II-III had the lowest peak viscosity of 43 cP and the worst gel properties. LRWP-Ⅰ-Ⅱ-Ⅲ had a lower gelatinization temperature, viscosity, and gel properties compared with those of LRWP. Additionally, in vitro digestion experiments indicated that the content of resistant starch in LRWP-Ⅰ (92.65%) was significantly (P<0.05) higher than that in LRWP (77.88%). In conclusion, applying tea polyphenol addition (I) alone increased the content of resistant starch, and the corresponding product LRWP-I showed good gelatinization and digestive properties. This study provide theoretical guidance for the development and application of LRWP as well as the preparation of resistant starch.

武汉市知识创新专项基础研究项目（2022020801010389）；湖北省重点研发计划项目（2022BBA0023）