Gelatinization and Retrogradation

Starch is a polysaccharide which means containing large number of glucose units bind by glycosidic bond. Starch is mostly found in plant tissue in tubers and endosperm of seeds. Starch consists of two types of glucose polymer which are amylose and amylopectin. While amylose is a linear glucan with α[1,4] glycosidic linkages, amylopectin is highly branched glucan with α[1,4] and α[1,6] linkages. They occur together in granules but amylase may be separated from solutions because it is less soluble in organic solvents. Most starches contain 20-25% amylose.