以蜡质玉米淀粉、普通玉米淀粉、马铃薯淀粉和木薯淀粉为原料，将淀粉糊化后经β-淀粉酶水解，研究了酶解产物的流度、DE 值、相对分子质量分布和热力学性质等．结果表明: 在加酶量为0．1%时，蜡质玉米淀粉的流度最大，马铃薯和木薯淀粉次之，普通玉米淀粉最小; 加酶量大于0．3%时，酶解5 h 后产物流度趋于稳定，薯类淀粉酶解产物的DE 值大于谷类淀粉酶解产物;谷类淀粉酶解产物的相对分子质量分布比较集中，薯类淀粉酶解产物的相对分子质量分布差异较大，且薯类淀粉酶解产物的相对分子质量大于谷类淀粉酶解产物;普通玉米淀粉酶解产物中出现直链淀粉老化或淀粉与脂质复合物的吸收峰，而其他3 种淀粉没有吸收峰．

The waxy cornstarch，the normal cornstarch,the potato starch and the tapioca starch were gelatinizedand were then hydrolyzed by using β-amylase,and the hydrolyzates were investigated in terms of the fluidity,thedextrose equivalent ( DE) value，the relative molecular mass distribution,and the thermodynamic property. The resultsshow that ( 1) at the β-amylase dosage of 0.1%，the waxy corn-starch possesses the largest fluidity,while thenormal corn starch possesses the lowest fluidity; ( 2) at the β-amylase dosage of 0.3%,the fluidity of the hydrolyzatesafter a 5 h reaction become stable; ( 3) when the β-amylase dosage is more than 0.3%，the DE values of thehydrolyzates from cereal starches ( i.e. the waxy corn-starch and the normal corn-starch) is greater than those oftube starches( i.e. the potato starch and the tapioca starch) ; ( 4) the relative molecular masses of the hydrolyzatesfrom cereal starches exhibit a narrow distribution,while the relative molecular masses of the hydrolyzates of tubestarches are significantly different and are higher than those of cereal starches; and ( 5) the hydrolyzates of the normalcorn starch show the absorption peaks of the retrograded amylose or the starch-lipid complexes,while thehydrolyzates of the other three starches exhibit no absorption peak.