Abstract: On the basis of elucidating the status of starch anti-retrogradation research at home and abroad, the mechanism of the short- and long-term retrogradation of starch based on molecular structure was discussed, and the factors affecting the starch retrogradation were also included. Methods used to measure the starch retrogradation, including rheological methods, differential scanning calorimetry (DSC) and spectroscopic methods were compared. The application and development prospect of the starch retrogradation in food industry were also introduced.

Key words: starch, long-term retrogradation, short-term retrogradation, measuring method, retrogradation suppression method