本试验对茶叶籽淀粉的理化性质与糊化性能进行了研究。分析测定了茶叶籽淀粉的主要成分、直链淀粉和支链淀粉的含量、白度、透光率、老化值、凝沉性、粘度曲线等，以及淀粉乳浓度、pH值、NaCl和蔗糖添加量对茶叶籽淀粉糊粘度的影响，以期为茶叶籽淀粉的开发利用提供理论根据。

The physical and chemical properties of tea seed starch as well as the gelation performance of the starch were investigated, including the main components, amylase and amylopectin content, the whiteness, transparency, retrogradation value, retrogradation property, and Brabender viscosity curve. Also, the effects of concentration of starch, pH value, dosage of NaCl and cane sugar on the viscosity of starch paste were studied. This search was used for providing theoretical basis for development of tea seed starch.

湖南农业大学稳定人才项目（09WD36）