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Starch Gelatinization and Pasting, Gelation, and Uglification

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 . You are here Turn heat on. Timeline. Raw, uncooked starch granules heated in water. Swelling is evident.

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Starch Gelatinization and Pasting, Gelation, and Uglification

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  1. Starch Gelatinization and Pasting, Gelation, and Uglification Go to Slide Show mode and click to begin

  2. Starch granules contain both linear amylose and branched amylopectin.

  3. You are here Turn heat on Timeline

  4. Raw, uncooked starch granules heated in water

  5. Swelling is evident

  6. Notice loss of amylose from the granules

  7. Some granules have collapsed. Gelatinization and pasting are complete

  8. You are here Turn heat off Start to cool Timeline gelatinization

  9. Gelation

  10. Now we start to cool.

  11. Notice areas of association. These are called junction zones.

  12. This picture is not yet complete as we haven’t accounted for the water in the system.

  13. water water water water water water This is a starch gel

  14. gelatinization You are here Ideal texture Timeline gelation

  15. Uglification

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

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

  18. gelatinization gelation You are here Ugly texture Syneresis Timeline Retrogradation uglification

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