研究了木薯淀粉(NS)、交联淀粉(CS)、辛烯基琥珀酸淀粉酯(OSAS)和辛烯基琥珀酸交联淀粉酯(C OSAS)的颗粒形态、粒径分布、透光率、蓝值、黏温性、耐酸耐碱性等物理化学性质.结果表明:4种淀粉的颗粒形状均呈尾端内凹或空心的半球形,粒径差异不显著,CS、OSAS和COSAS颗粒表面与NS相比较为粗糙.4种淀粉透光率大小依次是:NS＞ OSAS＞ COSAS＞ CS;随着交联度与取代度的增加,CS、OSAS、COSAS的蓝值变小.NS糊黏温性与耐酸耐碱性均较差,CS糊黏温性与耐酸耐碱性好,OSAS糊黏度高但黏温性与耐酸性较差,COSAS糊黏度较高,黏温性较好,具备一定耐酸耐碱性.%The physicochemical properties such as granule shapes, particle size distribution, transmittance, blue value, viscosity - temperature characteristics, acid resistance and alkali resistance of NS, CS, OSAS and COS AS were studied. The results show that there are slight differences on particle size distribution of four kinds of starch,and their granule shapes are tending to be concave or hollow hemispherical. The granular surface of CS,OSAS and COS AS is rougher than NS. The transmittance of four kinds of starch is as follows; NS > OSAS > COSAS > CS. With the increase of the degree of cross linking and the degree of substitution, the blue values of starch - iodine complexes are reduced. For NS paste, the viscosity - temperature characteristics, the acid resistance and alkali resistance are poorer. For CS paste,the viscosity -temperature characteristics,the acid resistance and alkali resistance are better. For OSAS paste, the viscosity is higher,but the viscosity -temperature characteristics and the acid resistance are poorer. For COSAS paste, the viscosity is higher and the viscosity - temperature characteristics, the acid resistance and alkali resistance are better.
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