Glossary entry (derived from question below)
Spanish term or phrase:
ordenación de los azúcares
English translation:
retrogradation process
Added to glossary by
Poughkeepsie
Nov 19, 2022 12:04
1 yr ago
36 viewers *
Spanish term
Spain
Ordenación de los azúcares
Spanish to English
Social Sciences
Cooking / Culinary
Hi,
I'm working on a text about using starches as thickeners.
The sentence is:
La diferencia entre estos almidones y los almidones modificados es que los primeros hay que calentarlos para que actúen, ya que, tras alcanzar esta temperatura, durante su enfriamiento, comienza un proceso de ordenación de los azúcares que da lugar a soluciones espesas.
I'm not entirely sure how to describe the "ordenación de los azúcares." Any ideas? Many thanks in advance.
I'm working on a text about using starches as thickeners.
The sentence is:
La diferencia entre estos almidones y los almidones modificados es que los primeros hay que calentarlos para que actúen, ya que, tras alcanzar esta temperatura, durante su enfriamiento, comienza un proceso de ordenación de los azúcares que da lugar a soluciones espesas.
I'm not entirely sure how to describe the "ordenación de los azúcares." Any ideas? Many thanks in advance.
Proposed translations
(English)
| 4 +1 | retrogradation process |
Alexandra Straton
|
| 4 | Cross-linking |
slothm
|
References
| retrogradation process |
Jessica Crotti
|
Change log
Nov 28, 2022 22:30: Poughkeepsie Created KOG entry
Proposed translations
+1
25 mins
Alexandra Straton
Spain
Spain
Native in English
Spain
Freelance Translator
Native in: English 
Works in: Spanish to English, Romanian to English, French to English
Related KudoZ points
:
4
Selected
retrogradation process
Because in the context it refers to what happens upon cooling, that process is called retrogradation. I suspect the text is describing the process of starch gelatinization.
''Retrogradation of starch is just opposite of the starch gelatinization.''
''Starch retrogradation refers to the recrystallization of starch upon cooling the starch gel.''
https://biologyreader.com/retrogradation-of-starch.html
''Retrogradation of starch is just opposite of the starch gelatinization.''
''Starch retrogradation refers to the recrystallization of starch upon cooling the starch gel.''
https://biologyreader.com/retrogradation-of-starch.html
Example sentence:
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools.
Peer comment(s):
| neutral |
philgoddard
: Could it be "realign", as in your example sentence? It doesn't say "retrogradación". You could still be right, though.
16 mins
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I see what you mean. Yes, it could be ''starch realignment''. I went for the name of the process though, but you are right, it doesn't say ''retrogradación''
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| agree |
Jessica Crotti
: "Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures" https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.12...
5 days
|
4 KudoZ points awarded for this answer.
Comment: "Thanks for your help!"
7 hrs
Cross-linking
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&c...
"Cross-linking is a common tactic to improve starch bio-plastic mechanical performances. Improvement of the mechanical properties of starch .."
"Cross-linking is a common tactic to improve starch bio-plastic mechanical performances. Improvement of the mechanical properties of starch .."
Reference comments
5 days
Jessica Crotti
Italy
Italy
Specializes in field
Italy
Breaking down language barriers
Native in: Italian (Variants: Milanese, Swiss , Standard-Italy, Lombard) 
Works in: English to Italian, Spanish to Italian, English to Spanish, and 2 more.
Reference:
retrogradation process
I agree with Alexandra.
We make the same distinction in Italian describing the process as "retrogradazione". Common experience, stale bread; the opposite is "gelatinizzazione".
In English the process is called "retrogradation", a rapid recrystallization of amylose molecules followed by a slow recrystallization of amylopectin molecules. It starts as soon as the process of cooling starts.
In contrast, the "gelatinization" phenomenon consists of the disorganisation of starch granules in an aqueous environment.
Retrogradation:
"Retrogradation is an ongoing process, which initially involves rapid recrystallization of amylose molecules followed by a slow recrystallization of amylopectin molecules. Amylose retrogradation determines the initial hardness of a starch gel and the stickiness and digestibility of processed foods."
https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.12...
Starch gelatinization:
"Starch gelatinization is a process of breaking 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 in water. Water acts as a plasticizer."
https://en.wikipedia.org/wiki/Starch_gelatinization
A reference in Italian here:
https://www.foodinprogress.com/amido-nativo-e-modificato-ii-...
We make the same distinction in Italian describing the process as "retrogradazione". Common experience, stale bread; the opposite is "gelatinizzazione".
In English the process is called "retrogradation", a rapid recrystallization of amylose molecules followed by a slow recrystallization of amylopectin molecules. It starts as soon as the process of cooling starts.
In contrast, the "gelatinization" phenomenon consists of the disorganisation of starch granules in an aqueous environment.
Retrogradation:
"Retrogradation is an ongoing process, which initially involves rapid recrystallization of amylose molecules followed by a slow recrystallization of amylopectin molecules. Amylose retrogradation determines the initial hardness of a starch gel and the stickiness and digestibility of processed foods."
https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.12...
Starch gelatinization:
"Starch gelatinization is a process of breaking 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 in water. Water acts as a plasticizer."
https://en.wikipedia.org/wiki/Starch_gelatinization
A reference in Italian here:
https://www.foodinprogress.com/amido-nativo-e-modificato-ii-...
Discussion
"When the heated solution of cornstarch and water cools down, the amylose molecules can bind each other again to create a molecular mesh. The more amylose molecules there are, the firmer, or more viscous, the mesh will be. "
https://www.scientificamerican.com/article/bring-science-hom...
The amylose molecules are polysaccharides (technically not sugars but composed of long chains of monosaccharide (sugar) units). According to this piece they arrange into meshes. I think it's more of a tangled mess though! Maybe the phrase could translate something along the lines of 'the sugars start to mesh together' if this refers to the period when the starch starts to thicken the solution?
However, as Alexandra points out it might depend on how long the solution has had to cool as the amylose molecules will start to line up again after a significant period of cooling.