中文摘要：

研究了三次瞬时搅拌（方法A）和三次瞬时加热一搅拌（方法B）两种物性处理对籼米粉及其淀粉回生的影响，方法A即搅拌（500r／min）20S后加2mL水，如此重复一次，最后再搅拌20s，方法B与方法A不同的是边加热（100oE）边搅拌。结果表明，方法B处理能明显推迟籼米粉的回生。与空白样品（5．93J／干米粉g）和方法A处理的样品（5．08J／干米粉g）相比，方法B处理的籼米粉有最低的回生焓值（3．04J／干米粉g），但方法A和方法B处理对籼米淀粉的回生均没有影响。通过SEM观察发现，方法B处理能增大籼米粉网络结构的网孔，说明样品存在大量聚集水。籼米粉及其淀粉经过相同处理但得到的不同结果说明，方法8处理能使米粉中的米蛋白具有抗淀粉回生能力。

英文摘要：

The effect on physical treatments including three instant stirrings （ Method A） and three instant heat- ing stirrings （ method B） on the retrogradation of long - shaped rice flour and starch were investigated. The method A was that sample was stirred for （ 500 r/min） 20 s, and then 2 mL of water was added. The stirring/adding water cycles were repeated once. Finally, the sample was stirred for 20 s again; the method B was the same as method A, but the samples were stirred with heating in a boiling water bath （ 100℃ ）. The results indicated that method B could clearly retard the retrogradation of long - shaped rice flour. By DSC analysis,long - shaped rice flour treated by method B ex- hibited the lowest retrogradation enthalpy （3.04 J/g dry flour） as compared to the control （5.93 J/g dry flour） and treated sample （5.08 J/g dry flour） by Method A. But both Method A and B did not affect that of isolated rice starch. By SEM section observation,it was found that method B treatment enlarged mesh of network structure of long - shaped rice flour ;it implied that network structure of sample had more gathered water after treatment. The different resuits of long-shaped rice flour and isolated starch by this same treatment implied that method B treatment might impel rice protein of rice flour to have anti-retrogradation function.