Study the effect of glycerin monostearate, carboxymethylcellulose, guar gum,β-cyclodextrin on retrogradation degree and viscosity of potato starch.The result shows that four kinds of food additives could improve the retrogradation of potato starch.The effect of guar gum on the retrogradation degree is the most obvious;compared with the starches without any additives,the retrogradation degree is decreased from 33.54% to 16.74%.The effect of carboxymethylcellulose on the viscosity degree is the most obvious,compared with the starches without any additives,the viscosity degree is increased from 4.64 Pa·s to 18.24 Pa·s.%以马铃薯淀粉为原料，研究单硬脂酸甘油酯、羧甲基纤维素钠、瓜尔豆胶及β-环糊精对马铃薯淀粉老化度、粘度的影响。结果表明：4种添加剂均可改善马铃薯淀粉的老化性，瓜尔豆胶降低老化度的作用效果最为明显，与未加任何添加剂的淀粉相比，老化度从33.54%降低至16.74%；羧甲基纤维素钠对马铃薯淀粉老化后粘度的提升最为显著，与未加添加剂的马铃薯淀粉相比，粘度从4.64 Pa·s 提高至18.24 Pa·s。
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