Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (starch/water ratio of 1:3.5) was performed at 120 °C for three times and HMT was done at 20% moisture at 100 °C for 16 h. Structural, functional properties and in vitro digestibility of NS, SM and DM starches were performed. The scanning electron microscope micrographs showed that DM starch granule exhibited fully eroded structure whereas SM starches had slight exfoliation in the outer surface of the granule and the NS showed oval truncated structure. The crystallinity (%) was calculated by X-ray diffraction and revealed that DM starch had higher crystallinity than SM and NS and the same result was also confirmed by Fourier transform-infrared spectrum. Onset and conclusion temperature was ranged from 41.46 to 42.59 °C and 104.26 to 119.65 °C respectively. Resistant starch was positively correlated with water absorption capacity (r = 0.99) and amylose (r = 0.95) and negatively correlated with rapidly digestible starch (r = − 0.99). Thus it was concluded that DM of cassava starch increased the crystalline formation and it enhances the resistant starch content.

天然淀粉（NS）在5％柠檬酸下于45°C进行单次修饰（SM）修饰3 h，然后通过高压灭菌和冷却循环以及加热水分进一步将单种修饰淀粉进行双修饰（DM）形成晶体治疗（HMT）。高压灭菌和冷却循环（淀粉/水比为1：3.5）在120°C下进行了3次，HMT在20％湿度下在100°C下进行了16 h。进行了NS，SM和DM淀粉的结构，功能特性和体外消化率。扫描电子显微镜照片显示，DM淀粉颗粒显示出完全侵蚀的结构，而SM淀粉在颗粒的外表面中有轻微的剥落，而NS显示出椭圆形的截断结构。通过X射线衍射计算结晶度（％），结果表明DM淀粉比SM和NS具有更高的结晶度，并且通过傅立叶变换红外光谱也证实了相同的结果。起始和结论温度分别为41.46至42.59°C和104.26至119.65°C。抗性淀粉与吸水量（r = 0.99）和直链淀粉（r = 0.95）呈正相关，与速消化淀粉（r =-0.99）呈负相关。因此可以得出结论，木薯淀粉的DM增加了晶体的形成，并增加了抗性淀粉的含量。抗性淀粉与吸水量（r = 0.99）和直链淀粉（r = 0.95）呈正相关，与速消化淀粉（r =-0.99）呈负相关。因此可以得出结论，木薯淀粉的DM增加了晶体的形成，并增加了抗性淀粉的含量。抗性淀粉与吸水量（r = 0.99）和直链淀粉（r = 0.95）呈正相关，与速消化淀粉（r =-0.99）呈负相关。因此可以得出结论，木薯淀粉的DM增加了晶体的形成，并增加了抗性淀粉的含量。