Author
Home > Science > What is the Difference Between Gelatinization and Gelation?

Guilherme Mazui

•3 minutes to read

What is the Difference Between Gelatinization and Gelation?

🆚 Go to Comparative Table 🆚

The key difference between gelatinization and gelation lies in the processes that occur during these phenomena:

  • Gelatinization: This process occurs when starch granules are heated in a liquid, causing them to swell and burst. This results in the liquid thickening due to the release of starch molecules into the liquid. Gelatinization is the process of breaking down the intermolecular bonds between starch molecules, allowing the hydrogen bonding sites to engage more water molecules. This process is applied to starch and is irreversible.
  • Gelation: Gelation, on the other hand, is the process of forming a gel from a system with polymers. It occurs when a substance, such as gelatin or other hydrocolloids, forms a gel due to the formation of linkages. Gelation is a cooling process, as the gel sets.

In summary, gelatinization is the process of breaking down intermolecular bonds in starch granules, causing the liquid to thicken, while gelation is the formation of a gel from a system with polymers, usually due to cooling.

On this page
  • What is the Difference Between Gelatinization and Gelation?
  • Comparative Table: Gelatinization vs Gelation

    • Comparative Table: Gelatinization vs Gelation

    Here is a table comparing the differences between gelatinization and gelation:

    Feature Gelatinization Gelation
    Definition Gelatinization is the process of breaking down the intermolecular bonds between starch molecules, allowing the hydrogen bonding sites to engage more water molecules. Gelation is the process of formation of a gel from a system with polymers.
    Occurrence Occurs due to the breakdown of linkages. Occurs due to the formation of linkages.
    Process Involves heating starch granules in the presence of water, causing them to absorb water and swell, resulting in a viscous and transparent texture. Involves the formation of a gel from a liquid, such as when a liquid is cooled or allowed to set, causing the molecules within the liquid to bond together and form a three-dimensional network.
    Applications Gelatinization is used in the food industry to create gels, puddings, sauces, and other products. Gelation is used in various industries to create gel-like substances for various applications.
    Examples Starch-based gels, such as those found in sauces and pasta preparations. Gelatin, which is a water-soluble protein extracted from animal tissue and used as a gelling agent, thickener, emulsifier, whipping agent, stabilizer, and texturizer in foods.

    In summary, gelatinization and gelation are two distinct processes with different purposes. Gelatinization involves the breakdown of intermolecular bonds between starch molecules, while gelation involves the formation of a gel from a system with polymers.

    Read more:

    Guilherme Mazui

    Guilherme Mazui is graduated in journalism from the Federal University of Minas Gerais (UFMG) and a master's degree in Communication from the University of São Paulo (USP). In addition, he has experience in advertising writing and has worked as a content editor in several companies.