In order to explore the potential application of combined physical treatment in producing highly lipophilic modified starch, the effects of ultrasound combined with freeze-thaw treatment on the microstructure and physicochemical properties of potato starch were investigated. The samples treated by combined treatment had the roughest structure and the oil adsorptive capacity value increased from 59.62% (native starch, NS) to 80.2% (7 cycles of ultrasound-freeze-thaw treatment starch, 7UT-FTS). Compared to NS, the crystalline type and chemical groups of modified starches did not change, but the relative crystallinity, enthalpy change, and paste viscosity decreased to varying degrees, while the gelatinization temperature increased. The digestibility of raw modified starch was higher than that of NS, but this phenomenon disappeared after gelatinization. 7UT-FTS showed better resist-digestibility than NS after encapsulating oil. Hence, this would be an efficient and environmentally friendly way to produce modified starch with safety, highly lipophilic and heat resistance.

中文翻译：

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通过超声和​​冻融处理来制备和表征高度亲脂性的变性马铃薯淀粉。

为了探讨联合物理处理在生产高亲脂性变性淀粉中的潜在应用，研究了超声联合冻融处理对马铃薯淀粉的微观结构和理化性质的影响。经联合处理的样品具有最粗糙的结构，对油的吸附能力值从59.62％（天然淀粉，NS）增加到80.2％（7个超声-冻融处理淀粉7UT-FTS）。与NS相比，改性淀粉的晶体类型和化学基团没有变化，但相对结晶度，焓变和糊状粘度均有不同程度的降低，而糊化温度却有所提高。变性淀粉的消化率高于NS，但是这种现象在糊化后消失了。包油后7UT-FTS的抗消化性优于NS。因此，这将是生产具有安全性，高度亲脂性和耐热性的改性淀粉的有效和环境友好的方式。