Retrogradation (starch)
id:
retrogradation-starch-252-1312658
title:
Retrogradation (starch)
text:
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution. If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrog
brand slug:
wiki
category slug:
encyclopedia
description:
Gelatinization of starch
original url:
https://en.wikipedia.org/wiki/Retrogradation_(starch)
date created:
date modified:
2023-05-01T11:29:42Z
main entity:
{"identifier":"Q906426","url":"https://www.wikidata.org/entity/Q906426"}
image:
fields total:
13
integrity:
14