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Related to gelatinization: gelation, retrogradation
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processes SSF SHF GF DF gelatinization + + + - saccharification + - - liquification + + - - distillation + + + + (- : no, + : have) Table 3: Comparison of cost of four fermentation modes.
Table 1: Source, name, and suppliers of the starches used Name Commercial Source Supplier Gelatinization Average name ([degrees]C) equivalent spherical volume diameter ([mu]m) R1 Remy FG Rice Remy 65-73 2-8 R2 Remy B7 Rice Remy 72 5 R3 Remygel Rice Remy 57 5 663 R4 Remy DR Rice Remy 77 5 R5 Remyline AX Waxy Remy 65-73 5 DR rice C1 C*gel Corn Cargill 62-71 15 03401 C2 Clearam MH Corn Roquette 62-71 15 0500 C3 Clearam MH Corn Roquette 62-71 15 1015 C4 Clearam CI Waxy Roquette 62-71 15 3000 corn C5 Clearam CI Waxy Roquette 62-71 15 1000 corn C6 Clearam CH Waxy Roquette 62-71 15 1505 corn C7 HI-CAT Waxy Roquette 62-71 15 21370 corn T1 Clearam TJ Tapioca Roquette 59-70 20 2015 Note: Whereas normal starch contains about 3/4 of the highly branched amylopectin, waxy starch is 100% amylopectin.
Onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and enthalpy of gelatinization (H, J/g) were determined.
Starch must be gelatinized to fully hydrate the starch and the degree of gelatinization may determine the rate of starch digestion.
Our observations indicate that, at 60[degrees]C all the starch granules showed the highest degradation rate, which might be attributed to their gelatinization temperature that ranges between 58 to 72[degrees]C.
This was evidenced through microscopic examination of the progress of starch gelatinization through the Lintonizing[TM] of potatoes.
In this presentation the chemistry of malt and adjunct starch structure, its impact on degradability, the role of different heating regimes in gelatinization and the susceptibility of the starch to attack by a range of enzymes will be reviewed.
TIP 0304-14 Statistical process control of starch gelatinization temperature
effects on different functional food characteristics such as starch gelatinization, protein denaturation, and enzyme inactivation.
Samples run at Oxford earlier (OxA-6994, -6884, -5989) were ion-exchanged between gelatinization and combustion, a procedure that has now been dropped, but there is no reason to believe that results from these samples are affected detrimentally.
The complex crumb structure of cakes is due to the delaying effect of sugar on the gelatinization of starch in flour and the prevention of gluten formation.
Their melting temperature, gelatinization temperature, and enthalpy were determined in a Pyris 1, Perkin Elmer calorimeter (Norwalk, CT).