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Starch Gelatinization and Pasting, Gelation, and Uglification
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Starch granules contain both linear amylose
and branched amylopectin.
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Timeline You are here Turn heat on
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Raw, uncooked starch granules
heated in water
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Swelling is evident
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Notice loss of amylose from the granules
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Gelatinization and pasting are complete
Some granules have collapsed. Gelatinization and pasting are complete
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Timeline gelatinization You are here Turn heat off Start to cool
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Gelation
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Now we start to cool.
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Notice areas of association. These are
called junction zones.
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This picture is not yet complete as we haven’t
accounted for the water in the system.
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water This is a starch gel
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Timeline gelatinization gelation You are here Ideal texture
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Uglification
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WATER This picture ignores swollen and collapsed granules.
Junction zones will naturally enlarge over time or in response to processes such as freezing.
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+ WATER of SYNERESIS that has been squeezed out of the gel structure
The texture gets very ugly when this happens.
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Timeline gelatinization gelation uglification You are here
Ugly texture Syneresis
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