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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 acts as a plasticizer.

Regions, Process & Pregelatinized starch

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Process

CrystalliteAmyloseLeachingHelicalAmylopectin
21 related topics

Pregelatinized starch

DextrinDrum dryerExtruderSpray dryers
4 related topics

Determination

Brabender ViscoamylographDistilled waterDifferential scanning calorimetryEndothermic
4 related topics

Retrogradation

Gel
1 related topics

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Overview

Process

Retrogradation

Pregelatinized starch

Determination

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Map overview Semantic statistics

Starch gelatinization

Nodes44
Edges43
Triples5
Avg. degree1.95
Density0.045455
Components1

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Starch gelatinization

Top relations

related to External links · 4
Starch gelatinization → Food Resource, Oregon State UniversityCorn, Starch, Youtube
is a · 1
Starch gelatinization → process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat

Important terminology Word statistics

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Important terminology

starch water gelatinization amylose temperature molecules gel process granule swelling retrogradation form amorphous amylopectin crystalline pregelatinized also regions structure depends

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Starch gelatinizationis aprocess of breaking down of intermolecular bonds of starch molecules in the presence of water and heat0.90text
Starch gelatinizationrelated to External linksFood Resource0.60section
Starch gelatinizationrelated to External linksStarch0.60section
Starch gelatinizationrelated to External linksOregon State UniversityCorn0.60section
Starch gelatinizationrelated to External linksYoutube0.60section

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