采用数字图像分析方法———累积光密度( IOD) 法，结合晶变响应峰模型( MRDCC)研究了山药淀粉的糊化特性，并应用X 射线衍射法讨论淀粉的结晶结构，同时考察不
同浓度/种类小分子糖对淀粉糊化过程的影响． 结果表明: 山药淀粉呈现C 型结构，MRDCC显示双峰，分别对应B 型和A 型同质晶体的糊化; 不同浓度蔗糖以及不同种类单糖、二糖、三糖和四糖对山药淀粉糊化过程的影响不同; 糖类的糊化抑制作用与其动态水合数有很好的相关性，糖分子的赤道羟基个数越大，对淀粉的糊化抑制作用越强; 除此之外，糖与水分子的结合能力还与糖分子的大小以及它们的三维结构有关． 四糖的理想模型为通过氢键形成螺旋结构，削弱其水合能力，因此线性结构的棉籽糖比水苏糖的糊化抑制作用更强．

Firstly,an image analysis method,namely integral optical density ( IOD) method,was combined with the model of response difference of crystallite change ( MRDCC) to analyze the gelatinization property of Chinese yam starch.Then,XRD was adopted to discuss the crystalline structure of the starch.Finally,the effects of concentration and sugars variety on the gelatinization process were analyzed.The results demonstrate that ( 1) Chinese yam starch is in a C-type structure; ( 2) MRDCC shows double peaks that correspond to the gelatinization process of types B and A paramorph; ( 3) different sucrose concentrations as well as various monosaccharide,disaccharide,trisaccharide and tetrasccharide have different effects on the gelatinization process; ( 4) the inhibition effect due to sugar shows good correlation with dynamic hydration number,concretely,the more the equatorial hydroxyl number ( e-( OH) ) of sugar molecules,the stronger the inhibition effect; ( 5) sugar-water hydration effect is also related to the size and three-dimension structure of sugar molecules; and ( 6) a helical structure bonded through hydrogen bond is ideal for tetrasccharide because this structure weakens the hydratability,which means that the gelatinization inhibitiion effect of stachyose is smaller than that of raffinose.