GELATINIZATION - определение. Что такое GELATINIZATION
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Что (кто) такое GELATINIZATION - определение

CHEMICAL PROCESS
Gelatinized starch; Starch gelatinisation; Pregelatinized starch; Gelatinization; Gelatinisation

Gelatinization         
·noun ·same·as Gelatination.
Starch gelatinization         
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water.
gelatine         
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  • Capsules made of gelatin
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MIXTURE OF PEPTIDES AND PROTEINS DERIVED FROM CONNECTIVE TISSUES OF ANIMALS
Gelatine; Gelatinous; E441; Hydrolyzed collagen; Animal jelly; Vegetable gelatine; Jelly-like; Collagen hydrolysate; Jelatin; Geletin; Jeletin; Hydrolyzed collagen (hydrolysate); Hydrolyzed gelatine; Gelatine hydrolysate; Gelatine hydrolyzed; Collagen peptide; Gelatin hydrolysate; Gelatins; Jellatin
also gelatin (gelatines)
Gelatine is a clear tasteless powder that is used to make liquids become firm, for example when you are making desserts such as jelly.
N-MASS

Википедия

Starch gelatinization

Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water does act as a plasticizer.

Three main processes happen to the starch granule: granule swelling, crystallite or double helical melting, and amylose leaching.

  • During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon.
  • Water then enters via amorphous regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water to enter. Heat causes such regions to become diffuse, the amylose chains begin to dissolve, to separate into an amorphous form and the number and size of crystalline regions decreases. Under the microscope in polarized light starch loses its birefringence and its extinction cross.
  • Penetration of water thus increases the randomness in the starch granule structure, and causes swelling; eventually amylose molecules leach into the surrounding water and the granule structure disintegrates.

The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used. Some types of unmodified native starches start swelling at 55 °C, other types at 85 °C. The gelatinization temperature of modified starch depends on, for example, the degree of cross-linking, acid treatment, or acetylation.

Gel temperature can also be modified by genetic manipulation of starch synthase genes. Gelatinization temperature also depends on the amount of damaged starch granules; these will swell faster. Damaged starch can be produced, for example, during the wheat milling process, or when drying the starch cake in a starch plant. There is an inverse correlation between gelatinization temperature and glycemic index. High amylose starches require more energy to break up bonds to gelatinize into starch molecules.

Gelatinization improves the availability of starch for amylase hydrolysis. So gelatinization of starch is used constantly in cooking to make the starch digestible or to thicken/bind water in roux, sauce, or soup.