本文研究了蒸汽爆破作用强度对籼米淀粉分子结构的影响。采用蒸汽爆破的方法对籼米淀粉进行处理，利用凝胶色谱、紫外光谱和红外光谱等分析手段研究汽爆压力、维压时间和淀粉样品水分含量对籼米淀粉分子结构的影响。结果表明，籼米淀粉经蒸汽爆破处理后，随着爆破压力、爆破时间以及样品水分含量的增加，籼米淀粉分子量下降，短链片段所占比例增加，中间级分吸收峰逐渐消失；汽爆处理后的籼米淀粉分子链聚合度降低，紫外光谱最大吸收波长发生兰移现象；随着汽爆强度增加，淀粉分子链断裂产生的醛基增多，红外光谱1650 cm-1处醛基吸收峰强度增大，有序化结构与无序化结构的比例（结晶指数）变大。研究表明蒸汽爆破技术作为一种预处理方法可以有效的降解籼米淀粉分子链聚合度，增加淀粉结晶度。

The influences of steam exploded pressure, retained time, and sample moisture content on starch molecular structure of indica rice starch treated with steam explosion were analyzed by gel chromatography (GPC), ultraviolet–visible spectroscopy (UV), and Fourier transform infrared spectroscopy (FT-IR). The results showed that, with the increase of steam exploded pressure, retained time, and sample moisture content, molecular weight of indica rice starch were decreased, and the proportion of starch short chain pieces was increased. In addition, the intermediate absorption peak gradually disappeared, and the degree of polymerization of indica rice starch chains was decreased. The maximum absorption wavelength of UV spectrum showed a blue shift. As the intensity of steam explosion treatment increased, the intensity of aldehyde group absorption peak at 1650 cm-1 in the infrared absorption spectrogram increased, and starch infrared crystallization index (ICI) increased. Steam explosion technology effectively degraded the polymerization degree of indica rice starch chains and increased the crystallinity starch granule .

河南省高校科技创新团队支持计划（13IRTSTHN006）