以实验室制备得到的羧甲基籼米淀粉（DS=0.49）为原料，对其主要的性质作了详细的研究包括溶解度、膨胀度、冻融稳定性、动态流变性、静态流变性及质构特性。同时，以膨胀率，融化度和感官评价为指标，研究了其作为增稠稳定剂在冰淇淋的应用效果。结果表明，羧甲基化后的籼米淀粉的溶解度、膨胀度均有明显提高，冻融稳定性也明显改善。由静态流变曲线可知，羧甲基淀粉具有更高的表观黏度及凝胶稳定性；动态流变曲线表明，羧甲基淀粉的糊化温度降低，抗老化能力提高。质构数据说明羧甲基淀粉的凝胶强度较低。在冰淇淋制备中添加羧甲基籼米淀粉作为增稠稳定剂，能显著改善冰淇淋的品质特性，添加量在0.3%时得到的冰淇淋膨胀率大于90%，具有较好的抗融化能力，外观和口感较好。

In this study, the solubility, expansion rate, freeze-thaw stability, dynamic rheological property, static rheological property, and texture properties of carboxymethyl indica rice starch (DS=0.49), which was prepared in the laboratory, were studied. The applicability of carboxymethyl indica rice starch as a thickening stabilizer in ice cream was investigated by comparing the expansion rate, melting rate, and sensory evaluation of ice cream. The result showed that the solubility and expansion rate of indica rice starch significantly increased after carboxymethylation and its freeze-thaw stability also improved. The static rheological curve showed that carboxymethyl starch had better apparent viscosity and gel stability. The dynamic rheological curve showed that the pasting temperature of carboxymethyl starch decreased, while anti-aging ability was improved. Textural data indicated that carboxymethyl starch gel had relatively low strength. Thus, carboxymethyl indica rice starch can significantly improve the quality characteristics of ice cream when used as a thickening stabilizer. When carboxymethyl starch was added in a 0.3% proportion, the expansion rate of ice cream was greater than 90% and the product exhibited enhanced anti-melting capacity, appearance, and texture.

国家农转资金项目（2013D2002007）；粮食发酵深加工工艺与技术（江南大学）国家工程实验室科技项目（KH02010）