Abstract: This study aimed at preparation of cross-linked corn starch with sodium trimetaphosophate as cross-linking agent. Effects of sodium trimetaphosophatethe amount,pH,reaction temperature and time on degree of cross-linking were studied. Results showed that the optimal conditions for preparing cross-linked corn starch are sodium trimetaphosophate amount 1.5%,pH 10.25,reaction time 1.5 h and temperature 50 ℃.

Key words: sodium trimetaphosophate, cross-linked, corn starch, preparation technology