Abstract: 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.

Key words: high degree cross-linking starch； determination； resistant degraded by &alpha, -amylase； pH-titration； infrared reflectances pectroscopy； differential scanningc alorimetry；