中文摘要：

采用差示扫描量热法（DSC）研究水分含量对大米淀粉和马铃薯淀粉热力学行为产生的影响。结果表明，随着水分含量的增加，淀粉糊化温度提高，糊化热焓变化明显，且不同淀粉完全糊化所需的水分含量也不同。同时，水分含量不同，淀粉发生老化的程度不同，水分含量对不同淀粉老化的延缓作用也存在差异，水分含量对大米淀粉老化的影响较马铃薯明显。

英文摘要：

Water, as a plasticizer, may affect the migration of starch molecules so that it plays an important role in gelatinization and aging of starch. In this study, the effects of water content on thermal kinetics of dee and potato starches were investigated by differential scanning calorimetry （DSC）. Results indicated that higher water content in starch resulted in the increase of gelatinization temperature and significant change of gelatinization enthalpy. In addition, different water contents were required for the gelatinization of different types of starch. Moreover, water content in starch could also attenuate the aging process of starch. Furthermore, higher water content level exhibited a slower aging process in rice starch compared with potato starch.