The results revealed rational amino acid composition,high gelatinization temperature,high degree of crystallinity,weak retrogradation and common freeze-thaw stabillty.

• 结果表明黑血糯的蛋白质含量高,氨基酸组成合理,结晶度高,糊化温度高,糊的凝沉性低,冻融稳定性一般。