以普通玉米淀粉和高链玉米淀粉( Hylon V 和Hylon VII) 为研究对象，考察了湿热处理前后其抗性淀粉含量、直链淀粉含量、热力学性能、膨胀度及消化性等性质的变化．结果表明: 湿热处理后3 种玉米淀粉的抗性淀粉含量和直链淀粉含量均有所提高; 湿热处理提高了3 种淀粉的糊化温度和糊化焓，使糊化变得困难; 湿热处理后偏光十字没有消失，部分淀粉颗粒的表面出现凹坑，十字中心部位强度减弱，直链淀粉含量越高，强度减弱越明显; 湿热处理使3 种淀粉的膨胀度和消化性降低．

Normal and high-amylose ( Hylon V and Hylon VII) corn starches before and after heat-moisture treatment were investigated in terms of resistant starch ( RS) content,amylose content,thermal properties,swelling power and digestibility. The results show that the RS and amylose contents of the three kinds of starches all increase after the heat-moisture treatment,and that,the heat-moisture treatment improves the gelatinization temperatures
and gelatinization enthalpies of the starches,which make it difficult for the starches to gelatinize. Moreover,it is found that,after the heat-moisture treatment,both the polarization cross remains with some pits on the surfaces of some starch granules,and the intensity of polarized light in the center of the polarization cross weakens,which becomes more obvious with the increase of the amylose content. It is also found that the heat-moisture treatment results in the decreases of the swelling powers and digestibility of all the three kinds of starches.