西米淀粉( 8%) 经过30，40 和50 kV/cm 的脉冲电场处理后，利用扫描电镜、激光粒度仪、X 射线衍射仪、差示扫描量热仪和Brabender 黏度仪等对其处理后的物化性质进行了研究．结果表明: 经过脉冲电场处理后，西米淀粉的颗粒形貌和结晶结构遭到破坏; 随脉冲电场强度的增加，淀粉颗粒形貌的破坏更加明显; 经过50 kV/cm 脉冲电场处理后，西米淀粉相对结晶度显著减小; 经脉冲电场处理后的西米淀粉，其体积平均粒径和表面积平均粒径减小; 起糊温度、峰值温度、糊化焓及热糊稳定性下降，凝胶性和凝沉性增强．

Sago starch-water suspensions ( 8.0%) were subjected to pulsed electric fields ( PEF) at 30,40 and 50 kV/cm,respectively,and the physicochemical properties of the treated starch were investigated by means of the scanning electron microscopy,the laser scattering,the X-ray diffraction,the differential scanning calorimetry and the Brabender viscosity test. The results show that,after PEF treatment,the granule morphology and crystalline structure of the starch are both damaged,that the damage becomes more significant with the increase of the electric field strength,that,after the PEF treatment at 50 kV/cm,the relative crystallinity remarkably decreases,that the PEF treatment results in an obvious decrease of granule size,and that gelatinization temperature,the peak temperature,the gelatinization enthalpy and the hot paste stability all decreased,while the gelling and the retrogradation both improved.