Black pepper (Piper nigrum) is among the most popular spices around the world. Starch is the major component of black pepper. However, little is known about functional properties of this starch. In this study, swelling, solubility, thermal properties, rheology, and enzyme susceptibility of 2 black pepper starches were studied and compared with those of maize starch. Pepper starch had lower water solubility and swelling power than maize starch. It had higher viscosity during pasting event. In dynamic oscillatory analysis, pepper starch had lower storage modulus. Thermal analysis showed that pepper starch had much higher gelatinization temperatures (e.g., conclusion temperature of 94 °C) than maize starch. The susceptibility to α-amylolysis of pepper starch was not very different from that of maize starch. Overall, the differences in the physicochemical properties of the 2 pepper starches are non-significant. The relationships between structure (especially amylopectin internal molecular structure) and properties of starch components are highlighted.

黑胡椒（Piper nigrum）是世界上最受欢迎的香料之一。淀粉是黑胡椒的主要成分。然而，对该淀粉的功能性质知之甚少。在这项研究中，研究了两种黑胡椒淀粉的溶胀，溶解度，热性质，流变学和酶敏感性，并与玉米淀粉进行了比较。辣椒淀粉的水溶性和溶胀力比玉米淀粉低。在粘贴过程中具有较高的粘度。在动态振荡分析中，胡椒淀粉具有较低的储能模量。热分析表明，胡椒淀粉具有更高的糊化温度（例如，结论温度为94 °C）比玉米淀粉高。辣椒淀粉的α-淀粉分解敏感性与玉米淀粉的差异不大。总体而言，两种胡椒淀粉的理化特性差异不显着。突出了结构（特别是支链淀粉内部分子结构）和淀粉成分的性质之间的关系。