In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with autoclave gelatinization and optimized by the response surface method to study the structure and properties of potato RS3 (PRS3) and its effect on the quality of steamed bread. Under optimal treatment conditions, the PRS3 content increased from 7.5% to 15.9%. Compared with PS, the B-type crystal structure of PRS3 was destroyed, and the content of hydroxyl groups was increased, but no new chemical groups were introduced. PRS3 had a rougher surface and a lower crystallinity, gelatinization temperature, viscosity, setback value, and breakdown value. The low content (5%) of PRS3 had a stable viscosity and was easily degraded by bacteria, which can improve the quality of steamed bread to a certain extent. When the PRS3 content was over 10%, it competed with the gluten protein to absorb water, which reduced the contents of β-turn and α-helix in the dough, increased the contents of β-fold, and weakened the structure of the gluten network. It also decreased the specific volume and elasticity of the steamed bread and increased the spreading rate, hardness, and chewiness. Steamed bread prepared with a flour mixture containing 5% PRS3 was similar to the presidential acceptance of control flour. In this study, a new sustainable and efficient PRS3 preparation method was established, which has certain guiding significance for the processing of Functional steamed bread with high-resistant starch.

在本研究中，我们旨在建立一种创新高效的马铃薯抗性淀粉 (PRS) 制备方法。为此，我们采用超声法结合高压釜糊化法从马铃薯原生淀粉（PS）制备3型抗性淀粉（RS3），并通过响应面法进行优化，以研究马铃薯RS3（PRS3）的结构和性质及其作用。关于馒头的质量。在最佳处理条件下，PRS3含量从7.5%增加到15.9%。与PS相比，PRS3的B型晶体结构被破坏，羟基含量增加，但没有引入新的化学基团。PRS3 具有较粗糙的表面和较低的结晶度、糊化温度、粘度、挫折值和击穿值。低含量（5%）的PRS3粘度稳定，易被细菌降解，可在一定程度上提高馒头的品质。当PRS3含量超过10%时，与面筋蛋白竞争吸水，使面团中β-转角和α-螺旋含量降低，β-折叠含量增加，面筋结构弱化网络。它还降低了馒头的比容和弹性，增加了铺展率、硬度和咀嚼性。用含有 5% PRS3 的面粉混合物制作的馒头与对照面粉的总统接受度相似。本研究建立了一种可持续高效的PRS3制备新方法，对高抗性淀粉功能馒头的加工具有一定的指导意义。