The retrogradation characteristics of rice flour and starch system were studied by dsc and dynamic rheometry.

利用差示扫描量热仪和动态流变仪对米粉和米淀粉体系的回生特性进行了研究。

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Compared to corn starch, the weak retrogradation is main characteristic of glutinous rice flour paste, and some samples have better stability against shearing.

与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。

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Thermoplastic starch (TPS) plasticized with mixture of urea and formamide (UFPTPS) could effectively restrain the starch retrogradation.

使用尿素和甲酰胺混合塑化剂制备的热塑性淀粉(UFPTPS)可以有效抑制淀粉的回生。

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