The rheological, structural properties and in vitro digestibility of starch with high methoxyl pectin (HMP) and further modified by dynamic high-pressure microfluidization (DHPM) were investigated. The viscosity and elasticity increased on addition of HMP and were more pronouncedly affected by 10% HMP. However, after DHPM treatment, the viscosity and elasticity decreased with increasing DHPM pressure. After 100 MPa DHPM treatment, the ordered and crystalline structures were further increased compared with starch–HMP mixtures. A compact and dense surface of starch paste was formed under 100 MPa DHPM and 10% HMP treatment, thus significantly slowing down the digestibility. In contrast, the crystalline and semicrystalline structure of starch were disrupted by intense shear force under 200 MPa DHPM. This study provides theoretical information regarding starch–HMP interaction and improves their functional and physicochemical properties through a promising strategy for better applications in food formulation.

流变学、结构特性和体外研究了高甲氧基果胶 (HMP) 和动态高压微流化 (DHPM) 进一步改性淀粉的消化率。添加 HMP 后粘度和弹性增加，并且受 10% HMP 的影响更明显。然而，DHPM 处理后，粘度和弹性随着 DHPM 压力的增加而降低。在 100 MPa DHPM 处理后，与淀粉-HMP 混合物相比，有序和结晶结构进一步增加。在 100 MPa DHPM 和 10% HMP 处理下形成了致密致密的淀粉糊表面，从而显着降低了消化率。相比之下，淀粉的结晶和半结晶结构在 200 MPa DHPM 下被强烈的剪切力破坏。