gelatinization

简明释义

英[dʒəˌlætɪnaɪˈzeɪʃən]美[dʒəˌlætɪnɪˈzeʃən]

n. 凝胶化（作用）

英英释义

单词用法

同义词

反义词

例句

1.The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;

结果表明，小米淀粉与玉米淀粉相比，糊的凝胶稳定性好、持水力强、膨胀力高、糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、 热稳定性差；

2.This article reviews the gelatinization and retrogeadation of starch and the factors which may affect. The analysing methods of gelatinization and retrogeadation was also introduced .

对淀粉糊化和老化现象进行了论述，着重介绍了其影响因素，并概述了淀粉糊化和老化的测定方法。

3.The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.

实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。

4.The samples with gelatinization degree of 68.7% are obviously not as good as the first three samples, the broken starch fragments are more and the complete small particles are fewer.

糊化度为68.7%的样品的颗粒性明显不如前三个样品，破裂的淀粉碎片较多，完整颗粒很少。

5.OBJECTIVE To study the influence of interior gelatinization on the stability of freeze dried liposomes with paclitaxel loaded.

目的制备载紫杉醇内部胶凝化脂质体，考察内部胶凝在冷冻干燥中对脂质体的稳定作用。

6.The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.

淀粉凝胶化是水中淀粉粒在加热过程中，淀粉颗粒内部结构由有序状态转变为无序状态。

7.At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.

在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。

8.The process of gelatinization is crucial in cooking rice, as it allows the starches to absorb water and swell.

在烹饪米饭的过程中，明胶化是至关重要的，因为它使淀粉能够吸收水分并膨胀。

9.During gelatinization, the structure of starch granules changes, making them more digestible.

明胶化过程中，淀粉颗粒的结构发生变化，使其更易于消化。

10.In baking, gelatinization helps create a desirable texture in bread and pastries.

在烘焙中，明胶化有助于面包和糕点形成理想的质地。

11.The gelatinization of starch is often used in sauces to achieve the right thickness.

淀粉的明胶化常用于酱汁中，以达到合适的稠度。

12.Understanding gelatinization is important for food scientists when developing new products.

理解明胶化对于食品科学家在开发新产品时非常重要。

作文

The process of cooking involves various chemical and physical changes that transform raw ingredients into delicious meals. One crucial aspect of this transformation is the phenomenon known as gelatinization, which plays a vital role in the preparation of many dishes, especially those containing starch. In simple terms, gelatinization refers to the process by which starch granules absorb water and swell upon heating, eventually breaking down into a gel-like consistency. This transformation is essential in creating the desired texture and mouthfeel in foods such as sauces, puddings, and baked goods. When starch is heated in the presence of water, it undergoes a series of changes. Initially, the heat causes the starch granules to swell as they take up moisture. As the temperature rises, the granules continue to absorb water until they reach a point where they can no longer maintain their structure. At this stage, the granules burst, releasing amylose and amylopectin, the two components of starch, into the surrounding liquid. This release results in the thickening of the mixture, which is a key characteristic of gelatinization. Understanding gelatinization is particularly important for chefs and home cooks alike, as it can significantly affect the outcome of a recipe. For instance, when making a béchamel sauce, a classic white sauce used in many dishes, the cook must carefully control the heat to ensure proper gelatinization of the flour used as a thickening agent. If the temperature is too low, the flour will not gelatinize adequately, resulting in a thin and runny sauce. Conversely, if the heat is too high, the sauce may become lumpy and unpleasant in texture. Moreover, different types of starches have varying gelatinization temperatures and characteristics. For example, cornstarch typically gelatinizes at around 60-70 degrees Celsius, while potato starch requires a higher temperature to achieve the same effect. This knowledge allows cooks to select the appropriate thickening agent for their specific needs, ensuring optimal results in their culinary creations. In addition to its role in cooking, gelatinization also has implications in the food industry, particularly in the production of processed foods. Many commercial products rely on the thickening properties of gelatinized starch to achieve a desirable consistency. For instance, instant puddings and sauces often contain modified starches that have been pre-gelatinized to allow for quick preparation by consumers. Understanding the science behind gelatinization can help food scientists develop new products that meet consumer demands for convenience without sacrificing quality. In conclusion, gelatinization is a fundamental process in cooking that affects the texture and quality of many dishes. By understanding how starches gelatinize, cooks can improve their techniques and achieve better results in their recipes. Whether preparing a simple sauce or developing a new food product, the principles of gelatinization are essential knowledge for anyone involved in the culinary arts. As we continue to explore the science of cooking, the importance of gelatinization will undoubtedly remain a key topic of interest for both professionals and home cooks alike.

烹饪过程涉及各种化学和物理变化，这些变化将原料转变为美味的菜肴。其中一个关键方面是被称为明胶化的现象，这在许多菜肴的准备中发挥着至关重要的作用，特别是那些含有淀粉的菜肴。简单来说，明胶化是指淀粉颗粒在加热时吸水并膨胀，最终分解成类似凝胶的稠度的过程。这种转变对于创造酱汁、布丁和烘焙食品等食物所需的质地和口感至关重要。 当淀粉在水的存在下加热时，它会经历一系列变化。最初，热量使淀粉颗粒膨胀，因为它们吸收水分。随着温度的升高，颗粒继续吸收水分，直到达到一个点，它们无法再维持结构。在这个阶段，颗粒破裂，将淀粉的两个成分——直链淀粉和支链淀粉释放到周围的液体中。这种释放导致混合物的浓稠，这是明胶化的一个关键特征。 理解明胶化对厨师和家庭厨师来说尤其重要，因为它可以显著影响食谱的结果。例如，在制作白酱（béchamel sauce）时，许多菜肴使用的经典白酱，厨师必须仔细控制火候，以确保用于增稠剂的面粉得到适当的明胶化。如果温度过低，面粉将无法充分明胶化，导致酱汁稀薄而流动。相反，如果火候过高，酱汁可能会变得结块，口感不佳。 此外，不同类型的淀粉具有不同的明胶化温度和特性。例如，玉米淀粉通常在60-70摄氏度左右明胶化，而土豆淀粉需要更高的温度才能达到相同的效果。这些知识使厨师能够选择适合其特定需求的增稠剂，从而确保他们的烹饪创作获得最佳结果。 除了在烹饪中的作用外，明胶化在食品工业中也具有重要意义，特别是在加工食品的生产中。许多商业产品依赖于明胶化淀粉的增稠特性，以实现理想的一致性。例如，即食布丁和酱汁通常含有经过预先明胶化的改性淀粉，以便消费者能够快速准备。理解明胶化背后的科学可以帮助食品科学家开发出满足消费者对便利性需求的新产品，而不牺牲质量。 总之，明胶化是烹饪中一个基本的过程，影响许多菜肴的质地和质量。通过理解淀粉如何明胶化，厨师可以改善他们的技术，并在食谱中获得更好的结果。无论是准备简单的酱汁还是开发新食品产品，明胶化的原理都是任何参与烹饪艺术的人必备的知识。随着我们继续探索烹饪科学，明胶化的重要性无疑将继续成为专业人士和家庭厨师共同关注的一个关键话题。