Abstract
The glass transition temperatures (T_gs) of various food polymers were measured by some thermal analysis, to investigate whether the T_gs of food polymers can be controlled. As the result, the followings were suggested: 1) the T_g of starch tended to increase as its crystallinity by the retrogradation increased, 2) the T_g of galactan increased with hydrophobicity, 3) the steric change by transglutaminase treatment affected the T_g of food protein. These results show that the T_gs of the food polymers could be controlled by considering their structures.
