PREPARATION METHOD OF MODIFIED STARCH USING ULTRA PRESSURE

摘要

Disclosed is a method of preparing cross-linked and substituted starch by sequentially changing the sequence of cross-linking and substitution. Modified starches prepared by high pressure treatment at 100 MPa or more have different physiochemical properties from native starch and modified starches at normal pressure. The method can realize process facilitation and time reduction while achieving microorganism sterilization and enzyme inactivation without change and loss in native fragrance, flavor and nutrients of raw materials during the preparation process.