Abstract: This paper discussed the results of the contrastive study among the viscosity, the translucent rate and retrogradation properties of acorn starch with respect to moist heat treatment. The results indicated: First, the temperature of moist heat treatment has very distinct effects on the viscosity of the starch, and it has different effects on different species acorn starches as well. Moist heat treatment can reduce the viscosity of acorn starch, so the higher the temperature, the more the viscosity will reduce. Second, moist heat treatment has some effects on the translucent rate of acorn starch. It has less effect on the acorn starch translucent rate in low temperature, but has great effect on the acorn starch translucentrate in high temperature. That is, the translucent rate, rapidly increases with the temperature rising. Thirdly, moist heat treatment has very significant effects on the retrogradation property of acorn starch. The higher the temperature, the worse the retrogradation property of acorn starch will be.

Key words:  , moist heat treatment； acorn starches； viscosity； translucent rate； retrogradation property；