本研究选取圆糯米、血糯米、糯小麦、糯玉米、糯小米（糜子）、糯高梁和糯薏米为原料提取淀粉，比较研究了7种糯性谷物淀粉的性质，为其应用提供一定的参考。结果表明：透光率以糯玉米和糯高粱淀粉最大，为20%左右；糯薏米和糯小麦淀粉较易凝沉；50 ℃下圆糯米、血糯米和糯玉米淀粉的膨胀势较大；圆糯米淀粉的冻融稳定性最差，而糯小麦、糯玉米、糯小米（糜子）和糯高粱淀粉的较好；糊化温度以糯小米（糜子）淀粉最大，为67.8 ℃，而圆糯米、血糯米和糯玉米淀粉的糊化温度最小，均为60 ℃；7种糯性谷物淀粉的峰值粘度、保持粘度和最终粘度以糯小麦、糯高粱和糯薏米淀粉的最大，糯玉米淀粉的最小；由回升值/峰值粘度的大小可知，糯玉米淀粉最不易老化，糯薏米淀粉最易老化；糯高粱、糯小麦和糯薏米淀粉的抗剪切作用较弱，而血糯米和糯玉米淀粉在剪切过后有变稠的趋势。

In this study, starches were extracted from different raw materials (round waxy rice, blood waxy rice, waxy wheat, waxy corn, waxy proso millet, waxy sorghum and waxy coix seed) for comparative studies to provide a reference for their applications. The results showed that the light transmittance of waxy corn starch and waxy sorghum starch was the greatest (about 20%). Waxy coix seed starch and waxy wheat starch tended to aggregate and precipitate. At 50 ℃, the swelling power of round waxy rice starch, blood waxy rice starch and waxy corn starch was greater. The round waxy rice starch had the worst freeze-thaw stability, while the waxy wheat starch, waxy cornstarch, waxy proso millet starch and waxy sorghum starch had better freeze-thaw stability. The gelatinization temperature of the waxy proso millet starch was the highest (67.8 ℃), with the round waxy rice starch, blood waxy rice starch and waxy corn starch having the lowest (60 ℃). Among the 7 waxy grain starches, the peak viscosity, hold viscosity and final viscosity were the highest for the waxy wheat starch, waxy sorghum starch and waxy coix seed starch but the lowest for the waxy corn starch. Based on the value of setback viscosity / peak viscosity, the waxy corn starch was the least susceptible to aging, whilst the waxy coix seed starch was the most susceptible to aging. The anti-shear capacity of waxy sorghum starch, waxy wheat starch and waxy coix seed starch was relatively weak, and the starch of blood waxy rice and waxy corn starch exhibited shear-thickening behaviors.

湖北省教育厅科学技术研究项目（B2015030）；湖北工程学院科学研究项目（201502）