Three types of inulin with different degree of polymerization (average DP < 10, DP ≥ 10, and DP > 23) were used to improve the freeze-thaw stability of rice starch gel. The gels with or without addition of inulin were subjected to seven freeze-thaw cycles (FTC). Inulin enhanced the water holding capacity and reduced the amount of freezable water of the gels, thereby decreasing the syneresis of the gels during seven FTC. In addition, the amylose and amylopectin retrogradation of the gels were retarded. By adding inulin, the microstructure of gel network was stabilized, and the deterioration in viscoelastic properties of the gels during seven FTC was reversed. Therefore, inulin was an effective additive for preserving the quality of freeze-thawed rice starch gels. Furthermore, low DP inulin had higher water holding capacity than high DP one, as a result the inulin with lower DP was more effective.

使用三种聚合度不同的菊粉（平均DP <10，DP≥10和DP> 23）来提高大米淀粉凝胶的冻融稳定性。将添加或不添加菊粉的凝胶进行七个冻融循环（FTC）。菊粉增强了保水能力并减少了凝胶的可冻结水量，从而降低了7个FTC期间凝胶的脱水收缩。另外，凝胶的直链淀粉和支链淀粉的回生被抑制。通过添加菊粉，稳定了凝胶网络的微观结构，并逆转了七个FTC期间凝胶的粘弹性质的恶化。因此，菊粉是保持冷冻融化的大米淀粉凝胶质量的有效添加剂。此外，低DP菊粉比高DP菊粉具有更高的持水量，