With the increasing of DS,the peak viscosity (PV) was increased and gelatinization temperature was reduced,showed that the OSA Rhizoma Alismatis starch gelatinization easier;

• 随着取代度的增大，峰值粘度（PV）呈升高趋势，糊化温度呈减小趋势，说明淀粉随着取代度的增大更易糊化；