gelatinize

(redirected from gelatinized)
Also found in: Dictionary, Thesaurus, Encyclopedia.

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.
Mentioned in ?
References in periodicals archive ?
GUSTATORY RESPONSES OF SPODOPTERA FRUGIPERDA LARVAE TO THE PRESENCE OR ABSENCE OF ARTIFICIAL FOOD DYES BLENDED INTO A GELATINIZED ARTIFICIAL DIET IN TWO-CHOICE TESTS.
It was inferred that ultrasonic waves broke or gelatinized starch grains, causing the starch to partly leave the pit, while other particles adhered to the cell wall.
Starch must be gelatinized to fully hydrate the starch and the degree of gelatinization may determine the rate of starch digestion.
A cell suspension with 25 000 cells/mL was made in DMEM containing 10% bovine calf serum and 1% glutamine-penicillin-streptomycin and placed onto gelatinized 24-well culture plates (0.
Lintonizing[TM] not only kept the vacuoles containing the starch crystals intact, the process increased the percentage of total starch gelatinized by approximately 10%.
It uses a hot, gelatinized starch solution that acts as a glue and as a lubricant to smooth the mixture's flow through extrusion equipment.
Gelatinized liquid universally sets at 68 degrees and melts at 86 degrees.
In 1884, it was discovered that the fibrous guncotton could be gelatinized by treating it with a mixture of alcohol and ether.
It improves enzyme digestibility and gelatinized structure without retrogradation; rapidly freezes and thaws products; tenderizes meat; inactivates Salmonella and Listeria in liquid whole eggs while improving functional characteristics; improves the coagulation properties of milk; and increases moisture retention of fresh cheese.
Briefly, 4-[micro]m sections were applied to gelatinized slides, fixed in acetone, and stained by the biotinavidin-peroxidase system after sections were hydrated and placed in citrate buffer for microwave antigen retrieval.
The collagen was then gelatinized in hot acidified water and separated from insoluble humics by 20,000 rpm centrifuging.
There are lots of yogurt-like products out there that are closer to being gelatinized milk than they are to yogurt.