Preparation of Arenga pinnata resistant starch (APRS) by pullulanase combined with ultrasonic was studied and the properties of APRS was characterized by scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), X-ray diffraction (XRD), Differential Scanning Calorimeter (DSC). SEM revealed that the APRS lost native granular structure and had irregular shape; and the purified APRS displayed roughly spherical and square structures with many holes. XRD showed that there was a crystalline transformation from C-type (native Arenga pinnata starch) to B-type (APRS) and the relative crystallinity decreased significantly. FTIR results exhibited that the molecular order of APRS was reduced. The significant increase of DSC enthalpy indicated that resistant starch (RS) had higher thermal stability than Arenga pinnata starch (APS). In vitro digestion demonstrated that resistant starch had strong digestive resistance.

研究了支链淀粉酶与超声结合制备抗阿仑加抗性淀粉（APRS）的性能，并通过扫描电子显微镜（SEM），傅立叶变换红外光谱（FT-IR），X射线衍射（XRD），差示扫描法表征了APRS的特性。量热仪（DSC）。扫描电镜显示，APRS失去了天然的颗粒结构并具有不规则形状。纯化后的APRS显示出带有许多孔的大致球形和正方形结构。X射线衍射（XRD）显示从C型（天然Arenga pinnata淀粉）转变为B型（APRS），并且相对结晶度显着降低。FTIR结果表明APRS的分子级数降低。DSC焓的显着增加表明，抗性淀粉（RS）比Arenga pinnata淀粉（APS）具有更高的热稳定性。体外消化证明抗性淀粉具有很强的消化抗性。