The objective of this study was to characterize dry heat-induced wheat starch–pectin hydrolysate (WST/PH) complexes to develop the retrogradation-retarded starch. Native (N-) and protease-treated (P-) WST were used as starch sources. Pectin hydrolysates were mixed independently with N-WST and P-WST to a mixing ratio of 49:1 (based on total solid contents), followed by drying below 10% moisture and dry heat treatment at 130 °C for 4 h. The molar degrees of substitution (MS) was higher for WST/PH complexes than its mixtures, and apparent amylose contents decreased with their MS. Relative to WST/PH mixtures, solubilities were higher for WST/PH complexes, while swelling powers didn’t differ. WST/PH complexes showed the lower degree of retrogradation, setback viscosities, slowly gelling tendency, and syneresis. These phenomena were more pronounced in WST/PH mixtures and complexes prepared with P-WST. Overall results suggest that dry heat-induced WST/PH complexes could be a potential retrogradation-retarded starch to replace chemically-modified starches.

本研究的目的是表征干热诱导的小麦淀粉-果胶水解物 (WST/PH) 复合物，以开发抗凝淀粉。天然 (N-) 和蛋白酶处理 (P-) WST 用作淀粉源。果胶水解物分别与 N-WST 和 P-WST 以 49:1 的混合比（基于总固体含量）混合，然后干燥至低于 10% 的水分并在 130°C 下干热处理 4 小时。WST/PH 复合物的摩尔取代度 (MS) 高于其混合物，并且表观直链淀粉含量随其 MS 降低。相对于 WST/PH 混合物，WST/PH 复合物的溶解度更高，而溶胀能力没有差异。WST/PH 复合物显示出较低程度的回生、回缩粘度、缓慢胶凝趋势和脱水收缩。这些现象在 WST/PH 混合物和用 P-WST 制备的复合物中更为明显。总体结果表明，干热诱导的 WST/PH 复合物可能是一种潜在的回生延迟淀粉，以取代化学改性淀粉。