| The paper was focused on the preparing condition, the mechanism of micro porous starch forming, thermal properties and adsorptive properties of cassava micro porous starch. The results were:1 The best condition of producing cassava micro porous starch hydrolyzed by a-amylase and glucoamylase was: the complex enzyme dosage 1.0% of starch dosage, reacting temperature 50°C, pH value 5.5, the reacting time 48h. Meanwhile, it was found that the best rate of a-amylase and glucoamylase was 1:5. Compared by corn starch, cassava starch was less sensitive with a-amylase and glucoamylase.2 Showed by SEM, there are clear traces and observed the structure of inner granule on the cassava starch treated with the complex enzyme.3 The experiment data showed that the content of amylose starch first increased and then decreased at the process of which being treated with the complex enzyme. With the kinetic analysis of enzyme hydrolysis and SEM morphologic analysis, it has been explained of the mechanism of micro porous starch forming. The complex enzyme cooperated on the amorphous area of raw starch's surface firstly and formed flat ravine on it; then the complex enzyme hydrolyzed the inner part of the granule along by the flat ravine so the pinhole...
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