Pullulanase (P) and ultrasonication (U) were simultaneously applied to debranch pea starch to enhance slowly digestible starch (SDS) and resistant starch (RS) fractions in the debranched pea starch (DPS). A synergistic debranching effect was found under conditions of pullulanase (40 npun/g) and ultrasonication (100% amplitude in pulse mode, 1 min on followed by 9 min off), which produced 73.5% linear glucans, 18% SDS and 26% RS in the resulting DPS-PU after 6 h of debranching. Even when autoclaving the DPS-PU at 118 °C for 30 min, following cooldown, 11% SDS and 25% RS were retained in the DPS-PU, compared with 0% SDS and 12% RS in autoclaved native pea starch. The SDS fraction in autoclaved DPS-PU further increased to 16% while the RS content remained constant during 14 days of cold storage. In summary, DPS-PU is high in linear glucans, low in starch digestibility and has a thermally stable RS fraction.

同时应用支链淀粉酶（P）和超声处理（U）分离豌豆淀粉，以增强分离的豌豆淀粉（DPS）中的慢消化淀粉（SDS）和抗性淀粉（RS）组分。在支链淀粉酶（40 npun / g）和超声处理（脉冲模式下振幅为100％，先打开1分钟，再关闭9分钟）的条件下，发现了协同的脱支作用，产生了73.5％的线性葡聚糖，18％的SDS和26％的RS。脱支6小时后，所得的DPS-PU中的盐。即使在DPS-PU于118°C高压灭菌30分钟后，冷却后，DPS-PU中仍保留11％SDS和25％RS，而高压灭菌的天然豌豆淀粉中则为0％SDS和12％RS。高压灭菌的DPS-PU中的SDS分数进一步增加到16％，而在冷藏的14天中RS含量保持恒定。总而言之，DPS-PU的线性葡聚糖含量很高，