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 ?
Overzealous stirring can affect gelatinization. If the mixture is stirred too rigorously, it can cause thinning of the mixture because the starch granules break down, releasing any liquid they have absorbed.
The higher the water absorption index is, the higher the degree of starch gelatinization promoted by thermal processing [21] and the better the results of nutrient utilization expressed by AME and AMEn values.
Moreover, the rough surface was changed to smooth surface, due to gelatinization effect.
Niihara, "Changes in the rheological properties and degree of gelatinization of cooked noodles after frozen storage: effects of freezing and thawing conditions," Journal of Home Economics of Japan, vol.
The results revealed that incorporation of 30% buttermilk in pan and pita bread formulations significantly improved the rheological properties (water absorption capacity, dough development time, gelatinization temperature, and peak viscosity), physical properties (bread weight, volume, and specific volume), and sensory quality of pan and pita bread.
Recently, the gelatinization process of starch grains has also been studied using high-pressure techniques, such as high pressure DSCs microscope thermal stages possessing the ability to heat, cool and withstand high pressure.
The phenomenon of pasting, following gelatinization of starch, involves granular swelling, exudation of molecular components from the granules and, eventually, total disruption of the granules (Aishat et al, 2007).
After gelatinization of the agar, the second layer of agar (5 mL) was added onto the plant leaves.
Starch granule size affects gelatinization temperature and retro-gradation.