淀粉Ghost是淀粉糊化后残留在糊化淀粉乳液（Gelatinized Starch Dispersions，GSD）中的不溶性空心囊结构，因其形似“ghost”而得名。控制Ghost的含量与性质可以调控GSD的各种理化性质（如消化率、电导率和粘弹性等）。为进一步了解改性淀粉Ghost对淀粉基产品性能的影响，为其应用提供参考，文中利用马铃薯淀粉起糊温度低、高膨胀性的特点，以蜡质和普通马铃薯淀粉为研究对象，通过优化Brabender参数，制备了马铃薯淀粉Ghost，并探讨了不同湿热处理温度对两种马铃薯淀粉Ghost理化性质的影响。结果表明：湿热处理普通和蜡质马铃薯淀粉Ghost的SEM图多呈囊状和厚片状，膨胀度分别为1.23 ~ 2.71和1.58 ~ 2.78，粒径分别为15.2 ~ 51.3 μm和21.5 ~ 81.0 μm，抗性淀粉（RS）含量分别为90.7% ~ 98.4%和90.4% ~ 98.4%。湿热处理升高了马铃薯淀粉的起始糊化温度，减小了马铃薯淀粉的膨胀体积，增强了淀粉分子之间的相互作用，从而导致马铃薯淀粉Ghost的平均粒径和快消化淀粉（RDS）含量降低，直链淀粉含量、相对结晶度、RS含量增加，完整性增强；随着湿热处理温度的升高，马铃薯淀粉Ghost的RS含量和相对结晶度呈上升趋势，平均粒径和RDS含量呈下降趋势；马铃薯淀粉Ghost的完整性随着湿热处理温度的升高而增强，110 ℃湿热处理后制备的蜡质和普通马铃薯淀粉Ghost均能保持完整性良好的空心囊结构。湿热处理通过增强淀粉颗粒内部直链淀粉与支链淀粉、直链淀粉与脂质以及支链淀粉与支链淀粉之间的连接，可以显著地改善普通和蜡质马铃薯淀粉Ghost的完整性和稳定性；通过控制湿热处理条件，可以调控淀粉Ghost的结构，从而精准化生产含Ghost产品。文中研究结果对于湿热处理淀粉的应用具有一定的指导意义。

Starch Ghost is an insoluble hollow sac structure that remains in GSD (Gelatinized Starch Dispersions) after starch gelatinization, named for its shape like “ghost”. Controlling the content and properties of Ghost can regulate such physicochemical properties of GSD as digestibility, electrical conductivity, viscoelasticity, etc. To further understand the effect of modified starch Ghost on the performance of starch-based products and provide a reference for its application, this paper used waxy and native potato starch with low pasting temperature and high expansion as research objects to prepare potato starch Ghost by optimizing Brabender parameters, and the influence of heat-moisture treatment temperature on the preparation and properties of two kinds of potato starch Ghost was discussed. The results show that the SEM images of heat-moisture treatment native and waxy potato starch Ghost are mostly cyst-like and thick, with swelling degrees of 1.23 ~ 2.71 and 1.58 ~ 2.78, particle sizes of 15.2 ~ 51.3 μm and 21.5 ~ 81.0 μm, and RS contents of 90.7% ~ 98.4% and 90.4% ~ 98.4%, respectively. The heat-moisture treatment increases the onset temperature but reduces the expansion volume of potato starch, and enhances the interaction between starch molecules, which leads to the decrease of the average particle size and rapid digestion starch (RDS) content of potato starch Ghost, but the content of amylose, relative crystallinity, resistant starch (RS) and the inte-grity of potato starch Ghost are increased. With the increase of heat-moisture treatment temperature, the average particle size and RDS content of potato starch Ghost show a decreasing trend, while the relative crystallinity and RS content show an increasing trend. The integrity of potato starch Ghost increases with the increase of heat-moisture treatment temperature, and the two kinds of potato starch Ghost prepared after 110 ℃ heat-moisture treatment can maintain a good hollow sac structure. By enhancing the connections between amylose and amylopectin, amylose and lipid, and amylopectin and amylopectin in starch granules, the heat-moisture treatment can significantly improve the integrity and stability of native and waxy potato starch Ghost. By controlling the conditions of heat-moisture treatment, the structure of starch Ghost can be regulated, so as to accurately produce products containing Ghost. These results have certain guiding significance for the application of heat-moisture treatment starch.