以薏米为原料,制取薏米粉和薏米淀粉,研究其理化性质和消化性.试验结果表明,薏米粉与薏米淀粉理化性质和消化性有很大差别.薏米淀粉的黏度要高于薏米粉的黏度,薏米粉的峰值黏度与薏米淀粉相比降低了43.3％.相同温度下,薏米粉的溶胀度和可溶指数明显高于薏米淀粉.薏米粉中快速消化淀粉57.26％(基于总淀粉)、慢速消化淀粉37.17％、抗性淀粉5.57％,薏米淀粉中快速消化淀粉81.8％、慢速消化淀粉10.24％、抗性淀粉7.96％,故薏米淀粉比薏米粉更容易消化.%In this paper, the properties and digestibility of job's -tears powder and job's -tears starch were determined. It was found that there was a great difference of the properties and digestibility between job's - tears powder and job's -tears starch. The viscosity of job's -tears starch was higher than the viscosity of job's -tears powder,and the peak viscosity of job's -tears powder was 43. 3% .lower than the viscosity of job's -tears starch. At the same temperature,the swelling power and solubility of job's -tears powder was higher than that of job's -tears starch obviously. The rapidly digestible starch( RDS) ,slowly digestible starch( SDS) and resistant starch( RS) in job's - tears powder was 57.26% (based on the total starch) ,37.17% and 5.57% .respectively,the RDS,SDS and RS in job's -tears starch was 81. 8% ,10.24% and 7.96% respectively,so job's -tears starch could be digested easier than job's -tears powder.
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