gelatinisatieonset
Gelatinisatieonset, or gelatinization onset, is the temperature at which starch granules begin to absorb water, swell, and disrupt their crystalline structure during heating in a moist environment. This marks the initial stage of gelatinization, a process in which granules become more permeable and undergo molecular changes that can include limited leaching of amylose into the surrounding matrix. The onset is distinct from the peak gelatinization temperature and is typically identified as the onset point of the endothermic transition in calorimetric measurements or as the first signs of structural change under microscopy.
Typical onset temperatures vary with starch type and conditions. For common food starches, onset commonly falls
Several factors influence gelatinization onset. The starch source and its amylose to amylopectin ratio, granule integrity,
Measurement methods include differential scanning calorimetry (DSC), which provides an onset temperature (To) of the gelatinization