蜡质大米淀粉性质的研究

对蜡质大米淀粉的性质进行了研究，结果发现：与普通大米淀粉相比，蜡质大米淀粉的透明度要高，透明度随时间的稳定性要好；在几种介质中，蜡质大米淀粉均无沉降现象发生，常温稳定性较好；在蒸馏水中，蜡质大米淀粉在蒸馏水中经过两次冻融循环的析水率较高，在其他介质中均表现出了较好的冻融稳定性；淀粉糊为假塑性流体，不抗剪切，几种介质对粘度产生了不同的影响。

STUDY ON THE PROPERTY OF WAXY RICE STARCH

This paper studies the property of waxy rice starch .As a result, the transparency of waxy rice starch is higher and the stability of transparency is better comparing with normal rice starch ;the sedimentation of waxy rice starch paste does not occur ,so the stability is good in the room temperature ; the rate of water released after 2 freeze-thaw cycles is higher than normal rice starch in distilled water, but the stability of freeze-thaw of waxy rice starch is good ; the waxy rice starch paste is pseudoplastic fluid ,so it can not resistant shear force ,and effect of HC1 ,NaOH, NaCl and cane sugar on the viscosity of it is different.