Abstract: The present invention relates to a preparation method of an edible and biodegradable environmental-friendly tableware, and the present invention provides a preparation method of a natural macromolecule-based edible and degradable tableware, where the principles of endogenous diffusion and polymer crosslinking to prepare an edible tableware such as a straw, a cup and a bowl from a microscopic state. The tableware material of the present invention may degrade rapidly under natural conditions and requires no composting. The tableware prepared by the method of the present invention has an excellent water stability performance. In terms of material acquisition, carrageenan, sodium alginate and other raw materials are widely available and stable, and may constitute a good substitute for grain starch, wood, etc., and the material cost is low.

Abstract: A method for preparing a modified starch as an alternative to hydroxypropyl distarch phosphate, including: (a) evenly mixing a cassava starch with a buffer solution to obtain a starch suspension with desired pH; (b) adding ?-amylase into the starch suspension for enzymolysis of glycosidic bonds followed by deactivation to obtain a first enzymolysis product; (c) adding hexose oxidase into the first enzymolysis product for lactonization of gluco-oligosaccharides followed by deactivation to obtain a second enzymolysis product; and (d) subjecting the second enzymolysis product to centrifugation, washing and freeze drying to obtain an enzymatically-modified cassava starch.