gelatinize


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gelatinize

 [jĕ-lat´ĭ-nīz]
1. to convert into gelatin.
2. to become converted into gelatin.

ge·lat·i·nize

(jĕ-lat'i-nīz),
1. To convert into gelatin.
2. To become gelatinous.
Synonym(s): gelate

ge·lat·i·nize

(jĕ-lat'i-nīz)
1. To convert into gelatin.
2. To become gelatinous.

gelatinize

to convert into a jelly, or to become converted into gelatin. Feed grains are said to be gelatinized when they are treated by a combination of moisture, heat and pressure so as to rupture their starch granules.
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References in periodicals archive ?
Pure starches gelatinize faster, for example pure corn starch gelatinized at 17.
This is important for the overall quality of the fruit product, since the lower temperature needed to gelatinize the starch helps to preserve fruit integrity.
control wheat : Although micronization did gelatinize wheat starch, changes in the structural characteristics of the endosperm or starch granules as a result of micronization were not apparent (Figure 2A and B).
Starch is often the principal source of energy, but when heated with water, starch granules gelatinize to produce a bulky, thick (viscous) porridge.