The most widely employed methodologies for type III (retrograded) resistant starch formation is a cyclic heating-cooling treatment or its combination with a previous enzymatic debranching step. In this work, two retrogradation temperatures, 0 and 4 °C, were evaluated for obtaining type III resistant starch from non-debranched and pullulanase-debranched wheat starch. The starches were characterized by their thermal and pasting behavior. Also, microstructural and crystalline aspects were related to the production process and the nutritional properties of the products. The most influencing factor for resistant starch formation was the application of the pullulanase-debranching step previous to the cyclic treatment. This led to a higher starch retrogradation and a more compact microstructure, which decreased the thickening capacity and the digestibility of the starches. Then, even though all the obtained starches exhibited lower digestibility, the pullulanase-debranched ones presented the lowest estimated glycemic index (ca. 34%), showing the highest yield of resistant starch formation. Finally, this work presents a concise protocol for obtaining type III resistant starch enriched powder with low digestibility that could be used in the formulation of different healthy foods such as dairy products, cereal bars, and even drinks.

用于形成III型（变性）淀粉的最广泛使用的方法是循环加热-冷却处理或其与之前的酶促脱支步骤的组合。在这项工作中，为从非脱支和支链淀粉酶脱支的小麦淀粉中获得III型抗性淀粉，评估了两个回生温度0和4°C。淀粉的特征在于其热和糊化行为。而且，微观结构和结晶方面与产品的生产过程和营养特性有关。影响淀粉形成的最大影响因素是在循环处理之前应用支链淀粉酶脱支步骤。这导致更高的淀粉凝沉和更紧密的微观结构，这降低了淀粉的增稠能力和消化率。然后，即使所有获得的淀粉都显示出较低的消化率，支链淀粉酶脱支的淀粉的最低血糖指数（约34％）显示出最高的抗性淀粉形成率。最后，这项工作为获得具有低消化率的III型抗性淀粉富集粉末提供了一种简明的方案，可用于配制不同的健康食品，如乳制品，谷物棒甚至饮料。