Construct · 1 fields · 2 citations

gelatinization: a standalone construct

One name. One construct. A landmark on the map.

● anchor · a single construct in food science Nearest construct by meaning·not indexed
gelatinization1 CONSTRUCTStarch gelatinizationSWELL · DISORDER

A single standalone construct; nearby constructs are located against it in the Collider. Tap a field for its definition, unit, and measures.

Food science (starch)

Heated starch granules swell and lose their order

Gelatinization is what happens when starch is heated in water: the ordered, semi-crystalline granules take up water, swell, and lose their crystalline order over a characteristic temperature range, the granules rupture and leach amylose, and the system thickens into a paste. Donovan (1979) traced these phase transitions in the starch-water system by calorimetry, and Ratnayake and Jackson (2008) review the process and how it is measured. The referent is the irreversible order-to-disorder transition of heated starch that underlies thickening, baking, and the texture of countless cooked foods. It is closely related to the staling (retrogradation) that follows as the paste cools and partly re-orders.[1][2]

Unit
The temperature range and enthalpy of the order-to-disorder transition
Recovery means
Not applicable; on cooling the paste undergoes retrogradation, a partial and different re-ordering
Measured by
Characterised by onset and peak gelatinization temperature and enthalpy from differential scanning calorimetry, and by pasting curves from viscometry

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Nearby constructs

order4 fields · 6 citationsjingle · one word, four constructsphase5 fields · 6 citationsjingle · one word, five constructsprocess3 fields · 3 citationsjingle · one word, three constructs

References

  1. Donovan, J. W. (1979). Phase transitions of the starch–water system. Biopolymers, 18(2), 263–275. https://doi.org/10.1002/bip.1979.360180204
  2. Ratnayake, W. S., & Jackson, D. S. (2008). Starch gelatinization. Advances in Food and Nutrition Research, 55, 221–268. https://doi.org/10.1016/S1043-4526(08)00405-1

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