Abstract: The cross-linked porous starch was prepared from corn porous starch by using phosphorus oxychloride as cross- linking agents. By SEM, Brabender Viscograph and X-ray diffraction methods, the physical-chemical properties, rheology properties, microstructure properties of starch, porous starch and esterified cross-linked porous starch were analysed. The results showed that the cross-linked porous starch remains the same as in A chart and the crystal form does not change, while the absorption capability, stability of freeze thawing and stability of starch paste are all improved. It indicated that the cross-linked porous process is feasible for improving the starch quality.

Key words: esterified cross-linked porous starch, physical-chemical properties, rheology properties, microstructure properties