采用真空冷冻干燥技术对糊化的玉米淀粉进行干燥，通过扫描电子显微镜、Bra—bender黏度计以及x射线衍射仪等对其理化性质进行系统研究，同时与滚筒干燥的预糊化淀粉以及原淀粉的性质进行对比．发现冻干后的糊化淀粉具有以下特点：多数呈现疏松多孔的结构，少数呈现碎片状；其Brabender黏度曲线的趋势与滚筒干燥的糊化淀粉有显著的差异，与原淀粉类似；X射线衍射谱具有与滚筒干燥的预糊化淀粉相类似的弥散峰特征，峰强度略小于预糊化淀粉；颗粒粒径最大，为110．468um；冷水可溶性较差，透明度较低，稍高于原淀粉；属于剪切稀化体系，表观黏度较低，冻融稳定性优异．

In this paper, the physicochemical properties of gelatinized corn starch after vacuum freeze-drying were investigated by means of SEM, Brabender viscosity test and XRD. Then, the results were compared with those of native starch and of the pregelatinized starch after drum drying. It is found that （ 1 ） the majority of the freeze-dried gelatinized starch is loose and porous while the minority is fragmentary; （2） the trend in Brabender viscosity curve of the freeze-dried gelatinized corn starch is similar to that of native starch but is distinctly different from that of the pregelatinized starch ; （3） the XRD spectrum of the freeze-dried gelatinized corn starch is similar to that of the pregelatinized starch in terms of dispersion peak pattern, but its peak intensity is weaker; （4） the freeze-dried gelatinized corn starch is of the largest granular diameter （ i. e. , 110. 468 um） but of weak solubility in cold water and of relatively low transparency which is just a little higher than that of native starch; and （5） the freeze-dried gelatinized starch is characterized by a shear thinning behavior with low apparent viscosity and high thawing stability.