The effect of the addition of pregelatinized rice starch paste (PRSP) on the retrogradation of rice starch (RS) gels was investigated using rheometer, X-ray diffraction (XRD), differential scanning calorimetry (DSC), small angle X-ray scattering (SAXS) and confocal laser scanning microscopy (CLSM). A decrease in the storage modulus of RS gels after short-term storage was found after adding PRSP. The XRD results revealed that the retrogradation degree of RS gels with added PRSP was lower than in the absence of PRSP, suggesting that the addition of PRSP could restrain the long-term retrogradation of rice starch. Moreover, the lower enthalpy changes of RS gels with added PRSP after retrogradation suggested that the progress of amylopectin crystallization was delayed due to PRSP incorporation. SAXS analysis showed that adding PRSP inhibited swelling of RS and decreased the size of aggregation during storage, which suppressed starch retrogradation. In addition, CLSM images indicated that PRSP could form continuous network in which the RS granules embedded, and that gels with PRSP exhibited greater phase separation after 15 d storage. These results suggested that the addition of PRSP inhibited the retrogradation of RS gels. The inhibitory effect is mainly due to PRSP altering the gel formation type and prohibiting the excessive swelling of rice starch granules during gelatinization. This study could provide new insights for the production of rice products and for prolonging their shelf life during storage.

利用流变仪、X射线衍射(XRD)、差示扫描量热法研究了预糊化大米淀粉糊(PRSP)的添加对大米淀粉(RS)凝胶回生的影响(DSC)、小角 X 射线散射 (SAXS) 和共焦激光扫描显微镜 (CLSM)。添加PRSP后发现RS凝胶短期储存后储能模量下降。XRD结果表明，添加PRSP的RS凝胶的回生程度低于不添加PRSP的RS凝胶，表明PRSP的添加可以抑制大米淀粉的长期回生。此外，添加PRSP的RS凝胶在回生后的较低的焓变表明支链淀粉结晶的进程由于PRSP的掺入而被延迟。SAXS 分析表明，添加 PRSP 抑制了 RS 的膨胀并降低了储存期间聚集的尺寸，从而抑制了 RS 的膨胀。淀粉回生。此外，CLSM图像表明PRSP可以形成连续的网络，RS颗粒嵌入其中，并且含有PRSP的凝胶在储存15天后表现出更大的相分离。这些结果表明，PRSP 的添加抑制了 RS 凝胶的回生。其抑制作用主要是由于PRSP改变了凝胶形成类型，抑制了大米淀粉颗粒在糊化过程中的过度膨胀。这项研究可以为大米产品的生产和延长其储存期间的保质期提供新的见解。