Scribd Logo
Upload

Welcome to Scribd!

  • Starch Gelatinization and Pasting, Gelation, and Uglification

    Uploaded by

    Nhan Tran
    8 views14 pages
    The document describes the process of starch gelatinization and pasting when starch granules are heated in water. The granules swell as they absorb water, their structure breaks down, and amylose leaks out. On cooling, the starch forms a gel through junction zones where components associate. Over time, the gel can undergo uglification as more water is squeezed out, enlarging the junction zones and leading to an ugly texture.

    Original Description:

    Original Title

    Gelatin Ization

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PPT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document describes the process of starch gelatinization and pasting when starch granules are heated in water. The granules swell as they absorb water, their structure breaks down, and amylose leaks out. On cooling, the starch forms a gel through junction zones where components associate. Over time, the gel can undergo uglification as more water is squeezed out, enlarging the junction zones and leading to an ugly texture.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    8 views14 pages

    Starch Gelatinization and Pasting, Gelation, and Uglification

    Uploaded by

    Nhan Tran
    The document describes the process of starch gelatinization and pasting when starch granules are heated in water. The granules swell as they absorb water, their structure breaks down, and amylose leaks out. On cooling, the starch forms a gel through junction zones where components associate. Over time, the gel can undergo uglification as more water is squeezed out, enlarging the junction zones and leading to an ugly texture.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    of 14

    Starch Gelatinization and Pasting, Gelation, and Uglification

    Go to Slide Show mode and click to begin

    Starch granules contain both linear amylose and branched amylopectin.

    Raw, uncooked starch granules heated in water

    Swelling is evident

    Notice loss of amylose from the granules

    Some granules have collapsed.

    Gelatinization and pasting are complete

    Gelation

    Now we start to cool.

    Notice areas of association. These are called junction zones.

    This picture is not yet complete as we havent accounted for the water in the system.

    water water water water

    water

    water

    This is a starch gel

    Uglification

    WATER

    This picture ignores swollen and collapsed granules. Junction zones will naturally enlarge over time or in response to processes such as freezing.

    WATER

    + WATER of SYNERESIS that has been squeezed out of the gel structure The texture gets very ugly when this happens.

    You might also like