Preparation technology of green mango resistant starch by autoclaving-enzyme method

In this study, green-mango-resistant starch was prepared by autoclaving-enzyme method, and green mango starch was used to produce the resistant starch.Under conditions of autoclaving and the enzymatic hydrolysis of α-amylase, the effects of temperature, enzyme temperature, enzymatic temperature, enzyme activity and enzyme activity were studied. The results of orthogonal test showed that the optimum conditions for preparing green mango-resistant starch were 30 U/g, p H5, 15 h and60 ℃, respectively.The yield of resistant starch was up to 7.368%.