Taken soluble starch as raw materials,epichlorohydrin as the crosslinking agent,span 60 as the emulsifying agent,and the mixture of cyclohexane chloroform as the organic phase,the starch microspheres were synthesized by counter suspension crosslinking polymerization.

Soluble starch and maltodextrin were added respectively to the mixed solution of soy protein isolate, and then edible composite packaging films were made.

The neutral starch microspheres(ESM) were synthesized from soluble starch by the counter suspension crosslinking polymerization with epichlorohydrin as the crosslinking agent.

Solubility and viscosity of water soluble starch obtained from indica rice with different mechanical milling time were studied and milling kinetics equations based on solution ratio and kinematic viscosity were(established).

Preparation of starch/β-cyclodextrin nanometer microspheres;

Starch magnetic nanoparticlces (SMNPs) andO-carboxymethylated chitosan magnetic nanoparticles (OMNPs) with the averagediameter (<100nm) and super-paramagnetic property were obtained by the method ofco-precipitation with polymer matrix, respectively.

Moreover,it was found that it was better to set up the OAW according to the content of insoluble amylose than to set up it according to the amylose content.

The artificially initated condition of rice storage under certain treatment at 37℃ and 4℃ proved that the total Pullulanase content was unchangeable, the active enzyme content was decreasing and the inactive one was increasing, with no apparent changes of the total amylose content but with and increase of insoluble amylose.

The results showed that the amylose,especially the insoluble amylose,and the stability of heated and cooled paste of Brabender viscosity curve were important factors to decide the vermicelli quality,which could be used to forecast the processing properties of starches.