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从固优1号稻米样品中分离、纯化得到脱支酶、淀粉及其组分后，用脱支酶作用淀粉及其组分，研究稻米中的脱支酶对稻米淀粉结构与性质的影响．结果表明，经脱支酶作用后，支链淀粉含量明显减少，直链淀粉含量略有减少，而不溶性直链淀粉含量增加；支链淀粉与直链淀粉的相对分子量减小，支链淀粉分子量分布范围变窄；直链淀粉的碘蓝值减小，支链淀粉的碘蓝值增大；扫描电子显微照片显示经脱支酶作用后，淀粉粒表面变得较平滑；经脱支酶作用后淀粉的粘度特性也发生了变化，显然稻米脱支酶使淀粉中支链淀粉和直链淀粉分子的α－1，6－葡萄糖苷健水解导致淀粉的结构与性质发生变化．此研究对进一步阐明脱支酶在稻米陈化中的作用具有一定意义．
After detachment enzyme, starch and its components were separated and purified from Guyou No.1 rice sample, starch and its components were treated with debranching enzyme to study the effect of debranching enzyme in rice on starch structure and properties of rice. The results showed that the content of amylopectin decreased obviously, the content of amylose decreased slightly, but the content of insoluble amylose increased, the relative molecular weight of amylopectin and amylose decreased, the molecular weight of amylopectin The distribution range narrowed; the iodine blue value of amylose decreased and the iodine blue value of amylopectin increased; the scanning electron micrographs showed that the surface of starch granules became smoother after the enzyme of debonding enzyme; Viscosity characteristics of the starch also changed after the action. It is obvious that the structure and properties of the starch are changed when rice branching enzyme hydrolyzes the α-1,6-glucosidase of amylopectin and amylose. This study is of great significance to elucidate the role of debranching enzymes in rice aging.