Starch gelatinization (original) (raw)
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer. Three main processes happen to the starch granule: granule swelling, crystallite or double helical melting, and amylose leaching.
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| dbo:abstract | La gélatinisation de l'amidon, appelée aussi empesage (formation d'empois d'amidon) est un processus physico-chimique qui consiste en l'hydrolyse des liaisons intermoléculaires de l'amidon en présence d'eau et de chaleur permettant aux sites de liaisons hydrogène (groupes hydroxyle et oxo des deux macromolécules de l'amidon, l'amylose et l'amylopectine insolubles dans l'eau froide, d'où leur adaptation comme molécules de réserve dans les grains de céréales) de se lier aux molécules d'eau. Cette réaction irréversible qui se produit lors de la cuisson du gruau dissout les granules d'amidon dans l'eau. L'eau du moût agit comme un plastifiant et la gélatinisation permet l'attaque des enzymes sur l'amidon. Le granule d'amidon est soumis à plusieurs processus lors de cette réaction : phénomène de sorption (pénétration des molécules d'eau dans le grain d'amidon natif insoluble et établissement des liaisons hydrogène provoquant un gonflement réversible), gonflement irréversible (jusqu'à 30 fois le volume des grains d'amidon) et solubilisation partielle du grain d'amidon à partir de la température de gélatinisation (fonction de la nature de l'amidon et de la taille des granules qui permet aux molécules d'eau de rompre les liaisons hydrogène inter-chaînes), perte de la structure semi-cristalline du granule à partir de 80°C (les chaînes d'amylose migrent à l'extérieur du grain par diffusion, l'espace ainsi libéré permet la fusion de la phase cristalline, ce qui désorganise les hélices formées par les chaînes d'amylopectine). Après la gélatinisation, d'autres processus physico-chimiques se développent au cours du temps lors du refroidissement d'une dispersion d'amidon déstructuré : (en) (réorganisation des macromolécules, correspondant essentiellement à la recristallisation des chaînes d'amylose) et, lorsque la concentration en polymères est suffisante, gélification (formation d'un gel d'amidon). (fr) Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer. Three main processes happen to the starch granule: granule swelling, crystallite or double helical melting, and amylose leaching. * During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon. * Water then enters via amorphous regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water to enter. Heat causes such regions to become diffuse, the amylose chains begin to dissolve, to separate into an amorphous form and the number and size of crystalline regions decreases. Under the microscope in polarized light starch loses its birefringence and its extinction cross. * Penetration of water thus increases the randomness in the starch granule structure, and causes swelling; eventually amylose molecules leach into the surrounding water and the granule structure disintegrates. The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used. Some types of unmodified native starches start swelling at 55 °C, other types at 85 °C. The gelatinization temperature of modified starch depends on, for example, the degree of cross-linking, acid treatment, or acetylation. Gel temperature can also be modified by genetic manipulation of starch synthase genes. Gelatinization temperature also depends on the amount of damaged starch granules; these will swell faster. Damaged starch can be produced, for example, during the wheat milling process, or when drying the starch cake in a starch plant. There is an inverse correlation between gelatinization temperature and glycemic index. High amylose starches require more energy to break up bonds to gelatinize into starch molecules. Gelatinization improves the availability of starch for amylase hydrolysis. So gelatinization of starch is used constantly in cooking to make the starch digestible or to thicken/bind water in roux, sauce, or soup. (en) |
| dbo:wikiPageExternalLink | https://web.archive.org/web/20100630214145/https:/food.oregonstate.edu/learn/starch.html https://www.youtube.com/watch%3Fv=PbbnssHHO2k |
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| rdfs:comment | Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer. Three main processes happen to the starch granule: granule swelling, crystallite or double helical melting, and amylose leaching. (en) La gélatinisation de l'amidon, appelée aussi empesage (formation d'empois d'amidon) est un processus physico-chimique qui consiste en l'hydrolyse des liaisons intermoléculaires de l'amidon en présence d'eau et de chaleur permettant aux sites de liaisons hydrogène (groupes hydroxyle et oxo des deux macromolécules de l'amidon, l'amylose et l'amylopectine insolubles dans l'eau froide, d'où leur adaptation comme molécules de réserve dans les grains de céréales) de se lier aux molécules d'eau. Cette réaction irréversible qui se produit lors de la cuisson du gruau dissout les granules d'amidon dans l'eau. L'eau du moût agit comme un plastifiant et la gélatinisation permet l'attaque des enzymes sur l'amidon. (fr) |
| rdfs:label | Gélatinisation de l'amidon (fr) Starch gelatinization (en) |
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