Abstract: The properties of physical state of high cross-linked corn and cassava starch were studied by using differential scanning calorimetry (DSC).The results stated that high cross-linked starch kept in granule state,meanwhile lost gelatinization properties.The temperaure range of phase transition from polycrystalline granule to non-crystalline granule accorded well with the temperatue range of native starch gelatinization.

Key words: DSC , High cross-linking , Non-gelatinization , Phase transition of noncrystalline