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Starch gelatinization is a process of breaking down of 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.
Retrogradation can expel water from the polymer network. This process is known as syneresis. A small amount of water can be seen on top of the gel. Retrogradation is directly related to the staling or aging of bread. [3] Retrograded starch is less digestible (see resistant starch). Chemical modification of starches can reduce or enhance the ...
Cell culture or tissue culture is the process by which cells are grown under controlled conditions, generally outside of their natural environment. After cells of interest have been isolated from living tissue , they can subsequently be maintained under carefully controlled conditions.
Overview of gel electrophoresis. Electrophoresis is a process that enables the sorting of molecules based on charge, size, or shape. Using an electric field, molecules (such as DNA) can be made to move through a gel made of agarose or polyacrylamide. The electric field consists of a negative charge at one end which pushes the molecules through ...
Starch production is an isolation of starch from plant sources. It takes place in starch plants. Starch industry is a part of food processing which is using starch as a starting material for production of starch derivatives, hydrolysates, dextrins. At first, the raw material for the preparation of the starch was wheat.
Trypsinization is the process of cell dissociation using trypsin, a proteolytic enzyme which breaks down proteins, to dissociate adherent cells from the vessel in which they are being cultured. When added to cell culture, trypsin breaks down the proteins that enable the cells to adhere to the vessel. Trypsinization is often used to pass cells ...
The Rotary Cell Culture System (RCCS) is a device designed to grow three-dimensional cell clusters in microgravity. In the early 1990s, NASA researchers began developing hardware that would let them study the cell tissues of mammals—including humans—in microgravity. They also needed it to protect the fragile cultures from the turbulence of ...
The gelatinization temperature is defined as the temperature at which maximum gelatinization or swelling of the starch granule has occurred. This is also the point of maximum viscosity. Further cooking will burst the granule apart completely, releasing all of the glucose chains. In addition, viscosity is reduced as the granules are destroyed.