The effects of microwave treatment (MT), heat-moisture treatment (HMT) and autoclaving treatment (GT) on the structural and physicochemical characteristics of lycoris starch (LS) were investigated. The HMT-LS and GT-LS particles were larger and rougher with block-like characteristics compared to the LS particles. The XRD results revealed that HMT and GT converted native starch (A-type) into B-type starch. The density of the starch crystallization zone after HMT and GT was higher than that of LS, while MT had the weakest effect. The solubility and swelling power of MT-LS, HMT-LS and GT-LS were significantly (p < 0.05) lower at 65 and 95 °C, but opposite trends were observed at 55 °C. The RVA viscograms for MT-LS, HMT-LS, and GT-LS showed a lower breakdown and setback value compared to that of LS, reflecting stronger starch aggregations and lower retrogradation tendencies. Additionally, both G′ and G″ of the treated starch were lower, which indicated weaker gel structures.

研究了微波处理（MT），湿热处理（HMT）和高压灭菌处理（GT）对石蒜淀粉（LS）的结构和理化特性的影响。与LS颗粒相比，HMT-LS和GT-LS颗粒更大且更粗糙，具有块状特征。XRD结果表明，HMT和GT将天然淀粉（A型）转化为B型淀粉。HMT和GT处理后淀粉结晶区的密度高于LS，而MT影响最弱。MT-LS，HMT-LS和GT-LS的溶解度和溶胀力在65和95°C时显着降低（p <0.05），但在55°C时却观察到相反的趋势。与LS相比，MT-LS，HMT-LS和GT-LS的RVA粘度计显示出更低的故障和挫折值，反映出较强的淀粉聚集和较低的回生趋势。另外，经处理的淀粉的G'和G''均较低，这表明较弱的凝胶结构。