Comparative Study on the Structural and Physicochemical Properties of Flour and Starch from Dioscorea opposita Thunb

The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour（DF）, starch（DS） and purified starch（PDS）. DS and PDS showed higher total starch and amylose content as compared to DF. Starch granules of DF were oval shape with rough surface while DS and PDS were relatively smooth by SEM. According to XRD measurements, FT-IR spectroscopy and 13 C CP/MAS NMR spectroscopy, all samples displayed C-type crystalline pattern, and PDS displayed the highest relative crystallinity and short-range order structure. However, DF contained the greatest content of the amorphous-phase. DF displayed the absorption peaks at 1730 and 1560 cm^-1 related to the characteristic groups of lipid and protein using FT-IR spectroscopy. Furthermore, DF exhibited significantly higher pasting temperature while DS displayed the great peak and breakdown viscosity, as well as PDS had the highest setback and final viscosity, presumably due to the chemical composition and structural differences. DF exhibited the highest gelatinization temperature whereas PDS displayed the greatest gelatinization enthalpy. The pasting and gelatinization properties of flour and starch might be related to the relative crystallinity, short-range order structure or the interactions between starch and its associated compounds. The results allow the improvement in the manufacture of Dioscorea opposita Thunb. flour and starch with desirable pasting and gelatinization properties.

Optimization of nitrogen fertilization improves rice quality by affecting the structure and physicochemical properties of starch at high yield levels

A major challenge in modern rice production is to achieve the dual goals of high yield and good quality with low environmental costs.This study was designed to determine whether optimized nitrogen(N)fertilization could fulfill these multiple goals.In two-year experiments,two high yielding‘super’rice cultivars were grown with different N fertilization management regimes,including zero N input,local farmers’practice(LFP)with heavy N inputs,and optimized N fertilization(ONF).In ONF,by reducing N input,increasing planting density,and optimizing the ratio of urea application at different stages,N use efficiency and the physicochemical and textural properties of milled rice were improved at higher yield levels.Compared with LFP,yield and partial factor productivity of applied N(PFP)under ONF were increased(on average)by 1.70 and 13.06%,respectively.ONF increased starch and amylose content,and significantly decreased protein content.The contents of the short chains of A chain(degree of polymerization(DP)6-12)and B1 chain(DP 13-25)of amylopectin were significantly increased under ONF,which resulted in a decrease in the stability of rice starch crystals.ONF increased viscosity values and improved the thermodynamic properties of starch,which resulted in better eating and cooking quality of the rice.Thus,ONF could substantially compensate the negative effects caused by N fertilizer and achieve the multiple goals of higher grain quality and nitrogen use efficiency(NUE)at high yield levels.These results will be useful for applications of high quality rice production at high yield levels.

Characterization of starch morphology, composition, physicochemical properties and gene expressions in oat

Starch is the major carbohydrate in oat （Avena sativa L.） and starch formation requires the coordinated actions of several synthesis enzymes. In this study, the granule morphology, composition and physicochemical properties of oat starch, as well as the expressions of starch synthesis genes were investigated during oat endosperm development. Under the scanning electron microscopy （SEM）, we observed that the unique compound granules were developed in oat endosperms at 10 days post anthesis （DPA） and then fragmented into irregular or polygonal simple granules from 12 DPA until seed maturity. The amylose content, branch chain length of degree of polymerization （DP=13-24）, gelatinization temperature and percentage of retrogradation were gradually increased during the endosperm development; whereas the distribution of short chains （DP=6-12） were gradually decreased. The relative expressions of 4 classes of 13 starch synthesis genes characterized in this study indicated that three expression pattern groups were significantly different among gene classes as well as among varied isoforms, in which the first group of starch synthesis genes may play a key role on the initiation of starch synthesis in oat endosperms.

Morphological and Physicochemical Properties of Water Chestnut Starches: a Comparative Analysis of Three Varieties

Water chestnut(Eleocharis dulcis) is widely cultivated in many countries for its edible and starchy corms. In this study, starches were separated from Guangxi biqi, Hubei biqi and Anhui biqi, and the morphological and physicochemical characteristics of the starches were systematically investigated. There were significant differences in granule size, total starch and amylose contents among starches from the three water chestnuts which present similar X-ray diffraction patterns and Fourier transform infrared spectroscopy. The starch of Guangxi biqi exhibited higher swelling power and solubility than that of Hubei biqi and Anhui biqi. Thermal and pasting properties of starch were different among the three water chestnuts. When hydrolyzed by porcine pancreatic α-amylase(PPA), starches from Hubei biqi and Anhui biqi had higher hydrolysis degree. The starches from the three water chestnut varieties differed significantly in morphological and physicochemical properties, and these studies may provide useful information for future exploitation and application of water chestnut starch in food and non-food industries.

Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties

The effects of starch phosphate monoester content(SPC),namely C-3(C3P)and C-6 phosphate monoesters(C6P),on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P and two nonphosphorylated maize starches with a similar range of amylose content(AC)as controls.The starch property results showed that a higher SPC is associated with lower turbidity,storage and loss modulus after storage,and water solubility,but higher swelling power(SP)and pasting viscosities.These findings suggested that SPC inhibited molecular rearrangement during storage and starch leaching during heating,and enhanced swelling and viscosities due to increased hydration and water uptake caused by the repulsion effect of phosphate groups and a less ordered crystalline structure.Increased SPC also resulted in lower resistant starch(RS)content in a native granular state but higher RS after retrogradation.Pearson correlations further indicated that SPC/C3P/C6P were positively correlated with peak(r^(2)=0.925,0.873 and 0.930,respectively),trough(r^(2)=0.994,0.968 and 0.988,respectively),and final viscosities(r^(2)=0.981,0.968 and 0.971,respectively).Notably,SPC,mainly C3P,exhibited a significantly positive correlation with SP(r^(2)=0.859)and setback viscosity(r^(2)=0.867),whereas SPC,mainly C6P,showed a weak positive correlation with RS after retrogradation(r^(2)=0.746).However,SPC had no significant correlations with water solubility,turbidity and rheology properties,which were more correlated with AC.These findings are helpful for the food industry to select potato starches with desired properties based on their contents of SPC,C3P,or C6P.

Radio frequency energy regulates the multi-scale structure,digestive and physicochemical properties of rice starch

Radio frequency (RF) heating as an emerging technology was applied to regulate the structural,digestive and physicochemical properties of rice starch.In vitro digestibility results showed that RF treatment enhanced the resistant starch content and reduced the rapidly digestible starch content of rice starch,resulting in higher resistant to enzyme hydrolysis.Microstructure analysis indicated that RF treatment caused the granular surface erosions and morphology changes with increasing treatment time.RF treatment did not alter the A-type crystal form of starch,but disrupted the relative crystallinity,short-range molecular order,and lamellar structure in different degrees.Moreover,the DSC results suggested that starch orders with a higher thermal stability formed after RF treatment,thereby reducing the accessibility of starch granules to the enzyme.Furthermore,rapid viscosity analysis revealed that RF treatment significantly reduced the peak viscosity and breakdown of indica and japonica rice starch,while increased them in waxy rice starch.The rheological properties of rice starch were also changed after RF treatment.This work provides a theoretical basis for the application of RF technology in starch modification.

Physicochemical and Functional Characterization of <i>Mucuna pruries</i>Depigmented Starch for Potential Industrial Applications

Starch is a very important biopolymer in the food industry. The velvet bean (M. pruriens) is an excellent potential starch source containing approximately 520 g starch per kg. The objective of this study was to evaluate the physicochemical and functional properties of velvet bean depigmented starch. The starch granules appear oval and spherical shaped. The colour registered L*, a*, b* values of 44.9, 0.324 and 0.341 respectively. The chemical composition registered values of moisture, ash, fat, protein, fibre and NFE of 110.5, 5.8, 5.7, 0.0, 34 and 954.5 g/kg respectively, as well as amylose levels of 215.3 g/kg. Gelatinization onset (To), peak (Tp) and final (Tf) temperatures were of 74.23°C, 80.57°C and 86.39°C. The solubility (3.1% - 16.2%), swelling power (SP) (2.86% - 16.17%) and water absorption capacity (WAC) (2.67 - 15.95 g water/g starch) were directly correlated to temperature (60°C - 90°C). The enthalpy values (4.10 - 13.47 j/g) were directly correlated to the time (1 - 21 days). The retrogradation increased as time increased. The viscosity of M. pruriens depigmented starch decreased slightly during the heating stages and then increased during cooling and the refrigeration and freezing stability registered syneresis ranges from 17.65 to 23.18 mL/50mL and from 16.4 to 22.6 mL/50mL respectively, indicating that the depigmented starch was unstable in heating-cooling processes.

Preparation and characterization of resistant starch type 3 from yam and its effect on the gut microbiota

Background:Yam(Dioscorea opposita Thunb.)has been consumed as a food and used in traditional Chinese medicine for thousands of years.Resistant starch(RS)3 is of particular interest because it is heat-resistant,safe and non-toxic,and retains good nutritional benefits;it is therefore used in a wide range of traditional and emerging foods as a heat-stable prebiotic ingredient.In our previous study,we found that yam RS includes strong lipid-lowering and anti-constipation activities.Methods:Yam RS3 was prepared by autoclaving-retrogradation and pullulanase debranching to yield autoclaving-retrogradation yam RS and pullulanase debranching yam RS,respectively.First,the physicochemical properties of both RS3s were analyzed.Second,the structures of the RS3s were characterized by scanning electron microscopy,X-ray powder diffraction,and Fourier transform infrared spectroscopy.Finally,the regulatory effects of the RS3s on the gut microbiota were evaluated using an in vitro fecal fermentation model.Results:The RS content of the RS3s decreased after processing,but was higher in pullulanase debranching yam RS(35.67%)than in autoclaving-retrogradation yam RS(28.71%).Compared with native yam starch,RS3s lost their original granular shapes and instead exhibited irregularly shapes with continuous phases.The crystalline structure of the RS3s was completely altered,with pullulanase debranching yam RS exhibiting B-type patterns.Both RS3s,and especially pullulanase debranching yam RS,promoted a significant increase in short chain fatty acid content after in vitro fermentation(all P<0.05).Moreover,pullulanase debranching yam RS significantly increased the abundance of beneficial bacteria and decreased the abundance of harmful bacteria such as Escherichia and Shigella(all P<0.05).Conclusion:Our findings show that yam RS3s can regulate the composition of the gut microbiota and promote the production of short chain fatty acid,especially butyric acid.Pullulanase debranching was a more effective method for producing functional yam RS3.

Editing of Rice Isoamylase Gene ISA1 Provides Insights into Its Function in Starch Formation

Isoamylase 1(ISA1) is an isoamylase-type debranching enzyme which plays a predominant role in amylopectin synthesis. In this study, the clustered regularly interspaced short palindromic repeats(CRISPR)/CRISPR-associated endonuclease 9(CRISPR/Cas9) system was used to edit ISA1 gene in rice via Agrobacterium-mediated transformation. We identified 36 genetic edited lines from 55 T_0 transgenic events, and classified the mutation forms into 7 types. Of those, two homozygous mutants, cr-isa1-1(type 1, with an adenine insertion) and cr-isa1-2(type 3, with a cytosine deletion) were selected for further analysis. Seed sizes of both cr-isa1-1 and cr-isa1-2 were affected, and the two mutants also displayed a shrunken endosperm with significantly lower grain weight. Electron microscopy analysis showed that abnormal starch granules and amyloplasts were found in cr-isa1-1 and cr-isa1-2 endosperm cells. The contents of total starch, amylose and amylopectin in the endosperm of the cr-isa1 mutants were significantly reduced, whereas sugar content and starch gel consistency were observably increased compared to the wild-type. The gelatinization temperature and starch chain length distributions of the cr-isa1 mutants were also altered. Moreover, transcript levels of most starch synthesis-related genes were significantly lower in cr-isa1 mutants. In conclusion, the results indicated that gene edition of ISA1 affected starch synthesis and endosperm development, and brought potential implications for rice quality breeding.

Effects of Rice Variety and Growth Location in Cambodia on Grain Composition and Starch Structure

The effects of variety and growth location on grain composition and starch structures were investigated using three rice （Oryza sativa L.） cultivars （Phka Romduol, Sen Pidao and IR66） with different amylose contents. All the three cultivars were planted in three different agro-climatic zones （Phnom Penh, Coastal and Plateau） of Cambodia. The protein content of polished grains increased when rice was planted at a location with higher average temperature, but their lipid content decreased. The amylose content and degree of branching were not greatly affected by the minor temperature differences among the growing locations. Starch fine structures characterized by the chain-length distribution were significantly different among the cultivars, but not significantly among different locations. The results suggested that protein and lipid biosyntheses were more sensitive to the environmental temperature than that of starch in rice grains.

Extraction and Characterization of Starch Fractions of Five Phenotypes <i>Pachyrhizus tuberosus</i>(Lam.) Spreng

Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95℃ ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4℃ for V2, 71.5℃ for V3, 87.9℃ for V4, 69.5℃ for V6 and 71.5℃ for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95℃ for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19℃ (V6) to 65.14℃ (V4). The swelling power at 90℃ ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320 - 1560 cP) comparable to non-common native waxy starches, a feature which indicates the capability of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.

Effect and Its Mechanism of Brassinolide-regulated Starch Metabolism in Rice Germination

The study was aimed to explore the effect and mechanism of brassinolide（ BL） regulated starch metabolism in rice endosperm during seed germination.The radicle elongation of rice seeds treated with 1 μmol/L BL was inhibited during germination. The analysis on rice seeds with a GUS-fused promoter showed that BL had different regulatory effects on Wx,SBEI,and AGPS1. The effect of BL treatment on the physicochemical properties of rice starch was further investigated by scanning electron microscopy,Fourier transform infrared spectroscopy,and X-ray diffraction. The results showed that the starch treated with BL maintained better crystallinity and orderly structure,indicating that during the germination process,the degradation of starch in endosperm was slow,which might be one of the reasons for the slow radicle growth in the early stages of seed germination. This study provided important clues for further analysis of the molecular mechanisms underlying BR-regulated rice seed germination.

Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals

Tiger nut(Cyperus esculentus L.)is an ideal raw material for oil extraction,but starch-rich tiger nut meal,a by-product of oil extraction,has not been fully utilized.For this,starch was isolated from tiger nut meal,and then starch nanoparticles were prepared by gelatinization,ultrasonication and nanoprecipitation under different conditions.The preparation parameters were optimized by measuring the particle size with dynamic light scattering,and the physicochemical properties of native starch and nano starch were evaluated.The results showed that,compared to native starch,starch nanoparticle(nano starch)has a higher amylose content(39.05%),solubility(56.13%),and swelling power(58.01%).Furthermore,native starch and nano starch were esterified with octenyl succinic anhydride(OSA),respectively,conferring amphiphilic properties.The effects of OSA modification on the resistant starch content,thermal properties,and microstructure of starches were characterized.The resistant starch content of tiger nut native starch increased by 10.81%after OSA modification,while the resistant starch content of OSA nano starch increased to 37.76%.Compared to native starch,the gelatinization temperature of OSA nano starch decreased by 2.7℃ and nano starch decreased by 5.68℃.OSA modified nano starch showed a unique microstructure,such as a slender fiber structure and a regular oblate structure.The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase.The findings presented in this investigation provide a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.

不同压力蒸煮对中国菰米淀粉结构及理化特性的影响

以中国菰米淀粉为原料,利用扫描电镜、X射线衍射仪、傅里叶红外光谱仪检测在常压蒸煮、高压蒸煮条件下菰米淀粉的晶体结构,并分析其热稳定性、凝沉特性及消化特性,探究其在不同条件处理下晶体结构和理化性质的变化。结果表明:蒸制处理后,淀粉的表观形貌、晶体结构、短程有序性、粒径大小无显著变化,蒸制提高了淀粉的糊化峰值温度、老化程度,降低了相对结晶度和热焓值。高压处理可促进淀粉老化,利于提高淀粉抗消化性。煮制处理后,淀粉结构破损严重,晶体结构由有序向无序转变,糊化后无明显的凝沉特性,粒径显著降低。经蒸煮处理后,淀粉慢消化淀粉含量显著提升,利于维持血糖平衡。

超声改性对淀粉理化性质的影响及其在食品中的应用研究进展

淀粉是人类饮食中重要的能量来源之一,也是食品工业中重要的原材料。天然淀粉易受外界环境影响,如温度、pH、剪切力等,加工不稳定,限制了淀粉在食品领域中的应用。因此,需要对淀粉进行改性以提高淀粉的功能性,淀粉常采用物理、化学和酶法改性。近年来,消费者对绿色健康食品的需求增大,研究者正在寻找一种安全、环保、高效的方法。超声改性淀粉具有绿色环保、处理简单、高效安全等优点,是一种很有潜力的物理改性方法,近年来成为了研究热点。采用超声改性淀粉的实验研究很多,但关于超声改性对淀粉影响的相关性综述较少,因此,本文综述了近年来有关超声改性淀粉的研究进展,主要阐述超声改性机制及超声对淀粉颗粒结构、糊化特性、流变特性、透明度的影响,讨论了超声与其他方法复合改性对淀粉理化性质的影响,对其在食品中的应用进展进行综述,为拓展改性淀粉深加工在食品领域中的应用提供理论依据。

小麦淀粉的理化特性及其合成的分子机制

淀粉是小麦籽粒中最重要的组分,其含量直接影响粒重和产量,其理化特性是面条、馒头等蒸煮面食制品的主要决定因子。因此,研究小麦淀粉理化特性及其合成的分子机制具有重要意义。直链淀粉和支链淀粉分别占小麦总淀粉含量的17%~34%和66%~83%,以A型和B型2种颗粒形状存在,淀粉含量、直/支比、膨胀和糊化等理化特性显著影响了面条和馒头等蒸煮面食制品的加工品质。小麦基因组中有26个基因编码了淀粉合成酶的亚基或同工酶,这些基因的表达在转录、转录后和翻译后修饰等水平上受到调控。本文综述了小麦淀粉理化特性及其与面食制品品质之间的关系,小麦淀粉合成功能基因及其在转录水平调控、转录后调控和翻译后修饰等分子机制方面的最新研究进展,并对小麦淀粉研究的未来方向进行了展望。

添加抗性淀粉对红薯粉条理化性能及结构的影响

为了探究在粉条中加入玉米抗性淀粉和红薯抗性淀粉对其理化性能及结构品质的影响,测定抗性淀粉添加量分别在5.0、7.5、10.0、12.5、15.0 g/100 g下所制备粉条的质构特性、断条率、感官品质、微观结构、体外消化性能等指标的变化情况。结果显示:在抗性淀粉添加量相同时,玉米抗性淀粉粉条硬度和咀嚼性均高于红薯抗性淀粉粉条;随抗性淀粉添加量的增多,两种抗性淀粉粉条硬度和咀嚼性都呈下降趋势;红薯抗性淀粉添加量的升高对粉条内聚性的升高具有显著(P<0.05)影响,对弹性的影响不大;玉米抗性淀粉添加量的升高对粉条内聚性和弹性影响较小;两种抗性淀粉粉条结晶度和断条率均随抗性淀粉添加量增加而升高,且两种抗性淀粉在粉条中的适宜添加量均为5.0 g/100 g;经体外消化2 h后,红薯抗性淀粉粉条和玉米抗性淀粉粉条消化率分别为20.2%和23.3%,而空白组消化率为27.8%,表明两种抗性淀粉均具备良好的抗消化性能。

非淀粉多糖对淀粉特性影响的研究进展

非淀粉多糖(non-starch polysaccharides,NSPs)为除淀粉以外的复合多糖,主要包括纤维素、半纤维素、果胶等,其具有良好的功能特性与加工特性。非淀粉多糖能够通过机械加工方式附着在淀粉表面,使直链淀粉难以溶出,减弱淀粉的老化特性。此外,非淀粉多糖通过氢键与淀粉相互作用能够增强复合体系的稳定性,抵抗淀粉在加工期间机械剪切力的破坏,并阻碍消化酶直接与淀粉接触,抑制淀粉消化,调节升糖指数。本文主要综述了非淀粉多糖与淀粉通过非共价键、化学键交联以及加工过程的作用力等方式复合,从而影响淀粉的颗粒及结晶结构变化,进一步概述添加非淀粉多糖-淀粉体系的糊化、老化、流变等理化特性以及消化特性的变化,以期为非淀粉多糖改性淀粉的功能性食品开发提供一定参考。

金冠豆角籽粒淀粉组成及性质研究

为了明确金冠豆角淀粉的基本性质,本文以提取盐溶蛋白后剩余的金冠豆角籽粒豆渣为原料,采用水提法提取淀粉,观察淀粉颗粒形态,测定其组成、粒径、理化性质及体外抗消化特性。结果表明,金冠豆角籽粒淀粉中直链淀粉和支链淀粉的含量分别为47.39%和52.07%,淀粉的颗粒形态与豌豆淀粉类似,呈卵圆形或球型,颗粒表面光滑完整,粒径为75.10μm。金冠豆角籽粒淀粉的峰值粘度(212.20 RVU)、衰减值(68.50 RVU)较低,但回生值(96.80 RVU)高于玉米淀粉;金冠豆角籽粒淀粉糊化的起始温度(T_(0))、峰值温度(T_(p))显著高于豌豆淀粉(P<0.05)。金冠豆角籽粒淀粉的凝沉值在90 min时接近80%,凝沉速度显著高于玉米淀粉,透光率介于豌豆淀粉和玉米淀粉之间,持水性(WHC)和持油性(OHC)值分别为1.08和1.00 g/g,凝胶硬度小,属于易凝沉淀粉,其抗性淀粉(RS)含量为68.43%,高于玉米淀粉和豌豆淀粉(P<0.05),具有良好的抗消化特性。

湿热处理前后中国菰米淀粉结构、理化和消化特性的变化

该研究探讨了湿热处理(Heat-moisture Treatment,HMT)对不同水分含量中国菰米淀粉(HMT-15、HMT-20、HMT-25、HMT-30)结构、理化和消化特性的影响。结果表明:HMT导致菰米淀粉颗粒形态遭到不同程度的破坏,淀粉结晶结构改变,短程有序性降低,且随着体系中水分含量的增加,该现象更为明显。淀粉的粒径由0.84µm增大至5.14µm,相对结晶度从26.29%下降到20.65%。菰米淀粉的溶解度由19.25%提高到24.01%,膨胀度由15.13 g/g降低到12.11 g/g。冻融稳定性呈现先升后降的趋势,其中HMT-20析水率(35.12%)达到峰值,而HMT-30析水率(13.12%)最低,且显著低于天然菰米淀粉(19.66%)。糊化特性结果显示,HMT能提高菰米淀粉的糊化温度,降低米糊体系的黏度和回生值。体外消化结果显示,随着体系中水分含量的增加,菰米淀粉的快速消化淀粉(Rapidly Digestible Starch,RDS)含量显著降低,抗性淀粉(Resistant Starch,RS)含量显著增加,其中HMT-30具有最低的RDS(20.49%)和最高的RS(28.66%)。高水分体系下的湿热改性菰米淀粉表现出良好的冷热稳定性、抗老化性以及抗消化性,研究结果可为菰米淀粉的深加工及推广提供新的思路。