PREPARATION METHOD OF MICROCRYSTALLINE STARCH CONTAINING FRAGMENTATION OF RAW STARCH OR RAW STARCH-MATERIAL PARTICLE TO MICROCRYSTALLINE

摘要

Suspension of native starch or native starch particle is added with a starchlyase such as glucoamylase, alphaamylase, betaamylase, pullulanase, isoamylase, and cyclodextrine glucanotransferase and a solid matter such as a ceramic ball and a glass ball followed by stirring at 70 deg.C to give a microcrystalline starch. The native starch uses a wet starch obtained from corn, potato, sweet potato, tapioca, rice, wheat, barley, and adley.