HTM 2700 Lecture Notes - Lecture 17: Retrogradation, Elastin, Myoglobin

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Dispersion systems: true solutions = homogenous mixture (sugar and water, colloidal dispersions = dispersed particles do not separate quickly from continuous phase but under certain circumstances the dispersed particles will (cid:498)settle out of colloidal dispersion(cid:499) Have the ability to form a gel. Particles (pectin & proteins) stay suspended in solution based on 3 systems: brownian movement (not important, like charges repelling, layer of water of hydration, suspension: gravity causes dispersed particles to separate from continuous phase upon standing. Raw starch + cold h2o forms a suspension. Starch cooked in h2o forms a colloidal dispersion. Gelatinization = irreversible swelling of starch granules when heated in the presence of water. During heating kinetic energy of water increases. Some amylose molecules diffuse out of granules. With in starch granule, hydrogen bonds between starch molecules (amylose and amylopectin) are broken. Starch granules expand is size as h2o moves into granules.