BIOMOLECULES AND ENZYMES

Detailed explanation-1: -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.

Detailed explanation-2: -Starches. Starch gelatinization is the process where starch and water are subjected to heat, causing the starch granules to swell. As a result, the water is gradually absorbed in an irreversible manner. This gives the system a viscous and transparent texture.

Detailed explanation-3: -Starch gelatinization occurs by granule swelling and crystalline structure loss in the presence of heat and water. It involves breaking of intermolecular hydrogen bonds into amylose and amylopectin, thus increasing starch digestibility.

Detailed explanation-4: -: the process of converting into a gelatinous form or into a jelly.

Detailed explanation-5: -The most common examples of starch gelatinization are found in sauce and pasta preparations and baked goods. In sauces, starches are added to liquids, usually while heating. The starch will absorb liquid and swell, resulting in the liquid becoming thicker.