A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time ......

测定了多个品种的糯谷（米）的外观性状，基本成分和氨基酸组成，各品种糯米淀粉颗粒的形貌一样，多呈多角形，平均粒径４．５～６．０μｍ，其偏光十字清晰，交叉点......

糯米粉经羟丙基化变性后，颗粒形貌和Ｘ－光衍射图样发生变化，结晶区被削弱。羟丙基糯米粉受热易成糊和分散，粘度提高，粘度曲线形状类似于鲜......