The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.

淀粉凝胶化是水中淀粉粒在加热过程中，淀粉颗粒内部结构由有序状态转变为无序状态。

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This article reviews the gelatinization and retrogeadation of starch and the factors which may affect. The analysing methods of gelatinization and retrogeadation was also introduced .

对淀粉糊化和老化现象进行了论述，着重介绍了其影响因素，并概述了淀粉糊化和老化的测定方法。

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At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.

在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。

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