对云南软米淀粉理化性质进行了研究，并与籼米、粳米和糯米三种大米淀粉进行了比较。结果表明：4种大米淀粉中总淀粉含量在97.90~99.29%，软米的直链淀粉含量仅高于糯米，属于低直链淀粉含量型大米。4种大米淀粉的透明度均很低；与其他三种淀粉相比，软米淀粉的溶解度较低、膨润力最大。软米淀粉抗凝沉性较大，其淀粉糊的硬度、粘性、咀嚼性介于糯米和粳米淀粉之间，弹性和内聚力小于粳米淀粉；表观粘度随剪切速度的增大下降速率最快；起始糊化温度范围为59.9~73.9℃，其回生性和冷稳定性差于糯米淀粉；软米淀粉热焓值最低。软米淀粉颗粒呈不规则多边形，部分颗粒表面有凹陷，且92.60%的软米淀粉颗粒在0~20μm的粒度范围内。

This study compared physicochemical properties of Yunnan soft rice starch with indica rice, japonica rice and glutinous rice starches. The results showed that the four rice starches content were between97.90% and 99.29%.The soft rice of the content of amylose higher than glutinous rice, which belong to low amylose content rice.The four rice starches performed low clarity;compared with the other three rice starches, soft rice starch performed a lower solubility and highest swelling power.The anti-precipitability of soft rice starch behind the glutinous rice starch; the hardness, gumminess and chewiness of soft rice were between japonica rice and glutinous rice, however, springiness and cohesiveness were less than japonica starch; With the increase of shear rate, the apparent viscosity of soft rice starch fall at the fastest rate; the pasting temperature of soft rice starch was in the range of 59.9℃ to 73.9℃, and the retrogradation and cold stability of soft rice starch are slightly worse than that of glutinous rice starch. The enthalpy of soft rice was the lowest in four rice starches. The morphology of soft rice starch are irregular polygonal, and part of the starch surface was hollow, 92.60% of soft rice starch size ranged from 0 to 20μm.