Effect of pulsed electric field (PEF) on the structural properties of representative starches with different crystalline type, wheat starch for type A, potato starch for type B, and pea starch for type C, were investigated with polarized light microscopy (PLM), X-ray diffractometry (XRD), attenuated total internal reflectance Fourier transform infrared (ATR-FTIR) spectroscopy, solid-state nuclear magnetic resonance (SSNMR) spectroscopy, small-angle X-ray scattering (SAXS), and gel penetration chromatography (GPC) to understand whether PEF could be applied directly in starchy foods. The results showed that PEF could change the structure of all three types of starch, especially potato starch; the birefringence, represented by Maltese cross in polarized microscopic observation changed slightly; XRD and SSNMR spectra demonstrated PEF did not change the crystalline type of starch granules. However, relative crystallinity variations happened at some points of electric field intensity (EFI). Increasing with the EFI, a bigger variation of R_1045/1022 happened in potato starch than in wheat starch and pea starch, as illustrated by ATR-FTIR. Significant influences of PEF on the scatter structure and fractal dimension of self-similar structures were observed for wheat starch and potato starch, but not for pea starch. The GPC suggested that molecular weight distribution changed for all the three starches. And in vitro tests showed that PEF changed significantly (P < 0.05) the digestibility of starches, especially wheat starch and potato starch.

用偏振光显微镜（PLM）研究了脉冲电场（PEF）对不同结晶类型的代表性淀粉，A型小麦淀粉，B型马铃薯淀粉和C型豌豆淀粉的结构性能的影响，X射线衍射（XRD），衰减的全内反射傅里叶变换红外（ATR-FTIR）光谱，固态核磁共振（SSNMR）光谱，小角X射线散射（SAXS）和凝胶渗透色谱（GPC）了解PEF是否可以直接用于淀粉类食品。结果表明，PEF可以改变所有三种淀粉的结构，尤其是马铃薯淀粉。在偏光显微镜观察中，以马耳他十字表示的双折射略有变化。XRD和SSNMR光谱表明PEF不会改变淀粉颗粒的结晶类型。但是，相对结晶度变化发生在电场强度（EFI）的某些点。随着EFI的增加，R的变化更大如ATR-FTIR所示，马铃薯淀粉中的淀粉含量比小麦淀粉和豌豆淀粉中的_{含量高1045/1022}。PEF对小麦淀粉和马铃薯淀粉的散射结构和自相似结构的分形维数有显着影响，而对豌豆淀粉则没有。GPC建议所有三种淀粉的分子量分布均发生变化。和体外试验表明，PEF显著变化（P  <0.05）淀粉的可消化性，特别是小麦淀粉和马铃薯淀粉。