A.

The title of experiment

Gelatinization and Syneresis
B. The objective of experiments
1. To understant the role of temperature in the formation of the sol and gel
2. To know about the syneresis process
C. Preview of literature
Starch gelatinization is a process that breaks down the 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. Penetration of water
increases randomness in the general starch granule structure and decreases the
number and size of crystalline regions. Crystalline regions do not allow water
entry. Heat causes such regions to become diffuse, so that the chains begin to
separate into an amorphous form. Under the microscope in polarized light starch
loses its birefringence and its extinction cross. This process is used in cooking to
make roux sauce. The gelatinization temperature of starch depends upon plant
type and the amount of water present, pH, types and concentration of salt, sugar,
fat and protein in the recipe, as well as derivatisation technology used. Some types
of unmodified native starches start swelling at 55 C, other types at 85 C. The
gelatinization temperature depends on the degree of cross-linking of the
amylopectin, and can be modified by genetic manipulation of starch synthase
genes. During gelatinization, water acts as a plasticizer. Water is first absorbed in
the amorphous space of starch, which leads to a swelling phenomenon during
heating and then transmitted through connecting molecules to crystalline regions.
[3]
Water enters tightly bound amorphous regions of double helical structures to
swell amylopectin, thus causing crystalline structures to melt and break free. [4]
Stress caused by this swelling phenomenon eventually interrupts structure
organization and allows for leaching of amylose molecules to surrounding water
(Wikipedia 2012).
Gelatin is a protein obtained from collagen (a type of connective tissue)
that is used as a gelling agent. The viscosity of a protein sol such as gelatin varies
D. Apparatus and Materials
1. Apparatus
a. Beaker glass 50 ml (3 pieces)
b. Stir bar (2 pieces)
c. Thermometer 100oC (1 piece)
d. Stative (1 piece)
e. Clamp (1 piece)
f. Spritus berner (1 piece)
g. Tripod (1 piece)
h. Kasa (1 piece)
i. Spray bottle (1 piece)
j. Analytical balance (2 pieces)
k. Container (6 pieces)
l. Volumetric glass 10 ml (1 piece)

2. Materias
a. Flour (rice, wheat and tapioca)
b. Aquadest
c. Matches

E. Work procedures
1. Prepared 6 pieces of beaker glass, used 2 beaker glass for 1 kind flour, given
sign.
2. Balanced 2 gram of each flour (rice, wheat, tapioca) each is two times
3. Added by 10 ml aquadest into flour
4. Heated the flour, first beaker of one kind flour heated at 60 oC and the second
beaker glass heated at 85oC
5. Stirred the mixture during heating process
6. Observe that occur, which one thicker
7. Cooled the suspension that got at room temperature then observe that occur
8. Moved the suspension into container that prepared, then saved at refrigerator
for one week then observe.

F. Observation result
60 C
2 gram flour + 9.8 ml aquadest Suspension
85 C
2 gram flour + 9.8 ml aquadest Suspension

Kind of Temperature 2nd suspention 3rd suspention

flour 60oC 85o C 60oC 85o C 60oC 85o C
White Colorless White Colorless White Turbid
Thick Thick Thick Thick Thick + Whit
Tapioca
water Thick +
water
 White White White White White White
Rice flour Diluted Thick Thick More thick Soft + water Gel + water

Yellowish Yellowish Yellowish Yellowish Yellowish Yellowish

Wheat white white white white white white
Thick More thick Thick More thick soft Gel + water

G. Discussion
Gelatinization is gel formation process base on certain temperature, if
flour put into water, the suspension will be form. This experiment has aim to
understand the act of temperature in forming of sole and gel and to know the
syneresis process extraction or expulsion of a liquid from a gel.
Gel is suspension that form from granule of flour that absorb water
through heating process at 60oc so the granule is develop while sol is suspension
that form from heating excess compared gel that is about 85oc.
In this experiment used three kind flour, that is rice flour, wheat, and
tapioca flour. To do 2 kind treatment that is heated at 60 oC and 85oC to know the
influence of temperature to formation gel and sol. Heating process has function to
help gel formation. Used this temperature because this critical temperature is
temperature gel can formed. During heated mixture stirred so that the gel
formation more quickly. From observation result obtained flour that heated at
85oC more thick than heated at 60oC. this result show that at 60oC form sol while
at 85oC form gel. It caused at high temperature granule more swell up because
absorption of water is more. The swell up mechanism caused because molecules
amylase and amylopectin just defended by week hydrogen bond. In tapioca,
shown the suspension at 60oC has white color and at 85oC has colorless it caused
some starch dissolved in solution. According to theory, that most thick is tapioca
then rice flour and then wheat. The average each flour can form gel at 60o C-85oC.
After that the each suspension saved at refrigerator for one week to
know the process syneresis that shown from the water that exist in each container
of suspension. Syneresis process occur when sol is cold and half of water bonded
between flour granule. If gel saved for some day, the water that bonded can
release. From observation result got that almost occur syneresis in each
suspension except in wheat at 60oC.
H. Conclussion and Discussion
1. Conclussion
a. Sol in this experiment formed at 600 C and gel formed in 850 C or more.
b. Occure syneresis in the flour of tapioca, rice, and wheat. Syneresis process
occur when sol is cold and half of water bonded between flour granule. If gel
saved for some day, the water that bonded can release.
2. Suggestion
a. Hopefully to the next practicant can do this experiment with carefully in the
stiring of suspention.
b. Hopefully to the next practicant can prepare tools and materials before do the
experiment.

BIBLIOGRAPHY

Schaschke, Carl. 2011. Food Processing. Scotland : Glasgow

Weaver, Connie. 2003. The Food Chemistry Laboratory. New York : CRC Press
Wikipedia.2012.Syneresis.http://en.wikipedia.org.syneresis.Accessed on
November 18th 2012.

Wikipedia.2012.Starch Gelatinization.http://en.wikipedia.org.syneresis.Accessed
on November 18th 2012.