Determination Methods for Self-made High Degree Cross-linking Starch

This invention used the two methods of starch degraded by α-amylase and firstly determined by pH-titration, at the changes of physic-chemical characteritics in self-made high degree cross-linking starch, and secondly determinated with the infrared reflectance spectroscopy and differential scanning calorimeter. The differenes of particulate structure and crystal property between original starch and high degree cross-linking starch were then determined. It provided a new mode to research the parameters of chemically high degree cross-linking starch.