中文摘要：

以糯小麦淀粉为原料，三偏磷酸钠为交联荆，固定淀粉乳质量分数为40％，探讨反应时间、pH值、反应温度、交联剂用量对交联度（即沉降体积）的影响．在单因素试验的基础上采用正交试验确定最适宜制备工艺为：反应时间4h、pH9．75、温度45℃、交联剂用量9％．同时考察了交联程度高低对其淀粉糊性质的影响，经交联后，与糯小麦原淀粉相比交联淀粉有良好的冻融稳定性、耐酸性能、耐剪切性能和一定的透明度、溶解度和膨润力，并且随交联程度的提高，交联淀粉的耐酸、耐剪切能力显著增强．

英文摘要：

Using waxy-wheat as the raw materials and sodium trimetaphosophate as the cross-linking agent, the paper studied the effects of reaction time, pH value, reaction temperature and the amount of the cross-linking agent on the cross-linking degree （sedimentation volume）. On the basis of single factor experiments, we carried out the orthogonal experiment to determine the optimal preparation conditions： reaction time 4 hours, pH 9.75, temperature 45 ℃, and the amount of cross-linking agent 9%. The paper also studied the effects of the cross-linking degree on the property of starch paste. In comparison with the waxy-wheat starch, the crosslinked waxy-wheat starch had the advantages of good freeze-thaw stability, high acid resistance, high shearing resistance, and high transparency, solubility and swelling power, and the resistance to acid and shearing of the cross-linked starch was enhanced remarkably as the cross-linking degree was enhanced.