The recrystallization behavior of starch microspheres (SMs) prepared by temperature cycling in aqueous two-phase system (ATPS) was investigated. The SMs were carried out under the temperature-cycled treatment at 4°C, 30°C or 4/30°C for 2 to 20 days. X-ray diffraction (XRD) results showed that the crystalline structure of SMs were different from that of degraded cassava starch. Compared to degraded cassava starch, the relative crystallinity of SMs under different temperature decreased, and the increase in relative crystallinity with the storage time was observed. All gelatinization temperature parameters (T_o, T_p and T_c) and enthalpy of gelatinization (ΔH) of SMs decreased compared with degraded cassava starch. However, these values of SMs stored at 30°C were higher than that of SMs stored at 4°C and 4/30°C. The Avrami equation was applied to analysis the recrystallization behaviors of SMs. The stability test showed that the samples stored at 30°C were more stable than that stored at 4 °C and 4/30 °C.

研究了在水两相系统（ATPS）中通过温度循环制备的淀粉微球（SMs）的重结晶行为。SM在4℃，30℃或4/30℃的温度循环处理下进行2至20天。X射线衍射（XRD）结果表明，SMs的晶体结构与降解的木薯淀粉不同。与降解木薯淀粉相比，SMs在不同温度下的相对结晶度降低，并且相对结晶度随储存时间的增加而增加。所有糊化温度参数（T _o，T _p和T _c）和糊化焓（ΔH与降解的木薯淀粉相比，SMs）降低。但是，在30°C下存储的SM的这些值高于在4°C和4/30°C下存储的SM的这些值。应用Avrami方程分析了SM的重结晶行为。稳定性测试表明，在30°C下储存的样品比在4°C和4/30°C下储存的样品更稳定。