gelatinize

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Related to gelatinization: gelation, retrogradation

gelatinize

[jə′lat·ən‚īz]
(engineering)
To coat or treat with a solution of gelatin.
(materials)
To convert into a gelatinous form or into a gel.
References in periodicals archive ?
Sources of variation for starch gelatinization, pasting, and gelation properties in wheat.
During compaction, including a simultaneous action of temperature, humidity and high pressure, these substances undergo various physical and chemical transformations such as starch gelatinization, protein gelatinization, melting resin and lignin, etc.
Although the direct fermentation is a method of the original model, it is the simplest process in the four models, without gelatinization, saccharification and liquefaction.
Therefore, the gluten deformation index presented a good correlation with the development time, stability and the Mixolab parameters curve corresponding to protein weakening (C2, difference of the points C1 and C2), starch gelatinization (C3) and amylolytic activity (C4).
Also provided in the table are the supplier information on average particle sizes and gelatinization temperatures.
Their topics include data and models of water activity, predicting ice content in frozen foods, the gelatinization of starch, specific heat and the enthalpy of foods, the thermal conductivity of foods, measuring the surface heat transfer coefficient, and acoustic properties of foods.
In starchy foods, this includes the amount of carbohydrates, type of monosaccharide and starches, starch-nutrient interaction or physical entrapment, type and level of resistant starches, degree of starch gelatinization, protein content, fat content and dietary fiber (which can inhibit or decrease the rate of carbohydrate absorption).
In this paper, we shall be reporting the effect of some chemical modification (oxidation and acetylation) on the proximate composition, swelling and solubility, gelation capacity, pasting properties and gelatinization properties of the African yambean starch.
Current industrial practice for the production of mashed potatoes involves energy intensive steps using water as the heat transfer medium to pre-cook and initiate starch gelatinization, a cooling step to retrograde the starch and a final cook followed by mashing.
It is well known that gums, because of their hydrophilic character, can control the swelling and gelatinization of starch granules.