The Principles of Starch Gelatinization and （淀粉凝胶化的原则）.pdf

Food and Nutrition Sciences, 2014, 5, 280-291 Published Online January 20 14 (/journal/fns) /10.4236/fns.2014.53035 The Principles of Starch Gelatinization and * Retrogradation 1,2# 1 1 3 Masakuni Tako , Yukihiro Tamaki , Takeshi Teruya , Yasuhito Takeda 1Department of Subtropical Bioscience and Biotechnology, University of the Ryukyus, Nishihara, Japan; 2Health and Longevity Re- search Laboratory, Integrated Innovation Research Center, University of the Ryukyus, Nishihara, Japan; 3Department of Biochemical Science and Technology, Kagoshima University, Kagoshima, Japan. Email: #tako@eve.u-ryukyu.ac.jp Received November 29th, 2013; revised December 29th, 2013; accepted January 6th, 20 14 Copyright © 2014 Masakuni Tako et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. In accor- dance of the Creative Commons Attribution License all Copyrights © 2014 are reserved for SCIRP and the owner of the intellectual property Masakuni Tako et al. All Copyright © 2014 are guarded by law and by SCIRP as a guardian. ABSTRACT The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, algi- nate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% - 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes from liquid into gels have been un- derstood at the molecular level in principles. In this review, we describe the structure-function relationship of starch on the view point of rheological aspects and discuss gelatinization and retrogradati