The effects of starch origin, starch category, moisture content, temperature, salt, coexisting ingredients and denaturation on starch gelatinization were described, commenced from forming mechanism of starch gelatinization.

• 从凝胶形成的机理出发，全面地论述了淀粉来源、淀粉种类、水分、温度、盐类、共存成分及变性对淀粉凝胶的影响。