Amylose gel is obtained by cooling amylose aqueous solution at a certain cooling rate. In order to clarify the gelation process of amylose in the mixed solvent of water and DMSO, the characteristics of turbidity and dynamic viscoelasticity of the solution as a function of temperature have been studied by optical and rheological methods, respectively. Accordingly, cloud temperature (Tc) at which the aggregation of amylose occurs, and gelation temperature (Tgel) at which the elasticity began to appear were obtained. Tc and Tgel were strongly dependent on cooling rate, and these values shifted to higher temperatures with decreasing cooling rate. However, there was difference between Tc and Tgel, and Tc was higher than Tgel, indicating the gelation process occurs in two stages.
