Abstract:To explore the application of corn resistant starch in meat products，using corn starch as raw material，four process were used to produce corn resistant starch，namely，hygrothermal-ultrasound，hygrothermalenzyme，microwave-hygrothermal and secondary cycle hygrothermal. The preparation method of corn resistant starch was obtained and its physicochemical property were determined. Corn resistant starch was added to chicken breast myofibrin to study its effect on the properties of myofibrin gel.The results showed that the yield of resistant starch could be improved by all the four treatments，among which the yield of resistant starch prepared by microwave-hygrothermal and secondary cycle hygrothermal was similar （9.1% and 9.4%，respectively），and that by hygrothermal-ultrasound and hygrothermal-enzyme was similar（10.7%and 10.4%，respectively）.At 65 ℃-85 ℃，the swelling degree of the resistant starch prepared by hygrothermal-ultrasound increased with the increase of temperature，but the solubility decreased.The water-holding capacity increased in the range of 45 ℃-85 ℃and the grain size of resistant corn starch was larger than that of normal corn starch.It was found that the amount of resistant starch added to myofibrin by hygrothermal-ultrasound treatment affected the gel properties of myofibrin. The gel strength and water holding capacity of the protein were enhanced by adding an appropriate amount of resistant starch，but the hardness，elasticity and cohesiveness of the protein decreased to different degrees.