Collagen gelatinizes into a jelly-like substance above 932 degrees Fahrenheit.
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To bind it together, he uses a potato starch slurry that, when heated to about 180 degrees, "gelatinizes so you've got a binding quality that's similar to using egg," he said.
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The spores are sessile (growing directly from the surface of the basidium, without attachment via a sterigmata), and are separated from the basidia after it collapses and gelatinizes. This is accompanied by the gelatinization of the inner walls of the peridiole.
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When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain.
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They measure 26–38 by 8–13 μm, and are hyaline. The gill flesh is made of greatly enlarged cells, and stains pale vinaceous (red wine color) in iodine. The flesh of the cap has a pellicle which usually gelatinizes in potassium hydroxide or water mounts prepared for microscopy. The surface hyphae are covered with short rodlike projections.
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Amanita nehuta is said to be similar to Amanita farinosa, Amanita obsita, Amanita subvaginata and Amanita xerocybe. All these species appear to have a cap surface that gelatinizes late in development so that the volva remains intimately connected to the cap skin well into maturity of the fruiting body. For this reason, the cap often remains powdery looking well into maturity.
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Some anthropologists disagree with Wrangham's ideas, pointing out that no solid evidence has been found to support Wrangham's claims, though Wrangham and colleagues, among others, have demonstrated in the laboratory the effects of cooking on energetic availability: cooking denatures proteins, gelatinizes starches, and helps kill pathogens. The mainstream explanation is that human ancestors, prior to the advent of cooking, turned to eating meats, which then caused the evolutionary shift to smaller guts and larger brains.
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Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the pastry. Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let the steam out. The pastry is then placed back in the oven to dry out and become crisp. The pastry is filled with various flavors of cream and is often topped with chocolate.
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Under these conditions, the starch inside the kernel gelatinizes, softens, and becomes pliable. The internal pressure of the entrapped steam continues to increase until the breaking point of the hull is reached: a pressure of approximately and a temperature of . The hull thereupon ruptures rapidly and explodes, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff.
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Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid (a method similar to the way tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper. This treatment forms a sulfurized cross-linked material, with high density, stability, and heat resistance, as well as low surface energy — thereby imparting good non-stick or release properties. The treated paper has an appearance similar to that of parchment and, because of its strength, is sometimes used in legal documents for which parchment was traditionally used.
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The batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version. Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.
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However, a 1999 study of Amanita specimens in Japanese herbaria concluded that they were closely related but distinct species, due to differences in spore shape and in the microstructure of the volval remnants. Another similar species, A. magniverrucata, is differentiated from A. abrupta by a number of characteristics: the universal veil is clearly separated from the flesh of the cap; the volval warts disappear more quickly because the surface of the cap cuticle gelatinizes; the partial veil is more persistent; the spores are smaller and roughly spherical; on the underside of the partial veil, the stem has surface fibrils that are drawn upward so as to somewhat resemble a cortina (a cobweb-like protective covering over the immature spore bearing surfaces); A. magniverrucata has a known distribution limited to the south western coast of North America.
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