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As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction. [8] The initiation of gelatinization is called the T-onset. T-peak is the position where the endothermic reaction occurs at the maximum. T-conclusion is when all the starch granules are fully gelatinized and the curve remains stable.
d -Glucose + 2 [NAD] + + 2 [ADP] + 2 [P] i 2 × Pyruvate 2 × + 2 [NADH] + 2 H + + 2 [ATP] + 2 H 2 O Glycolysis pathway overview The use of symbols in this equation makes it appear unbalanced with respect to oxygen atoms, hydrogen atoms, and charges. Atom balance is maintained by the two phosphate (P i) groups: Each exists in the form of a hydrogen phosphate anion, dissociating to contribute ...
During the pay-off phase of glycolysis, four phosphate groups are transferred to four ADP by substrate-level phosphorylation to make four ATP, and two NADH are also produced during the pay-off phase. The overall reaction can be expressed this way: [10] Glucose + 2 NAD + + 2 P i + 2 ADP → 2 pyruvate + 2 NADH + 2 ATP + 2 H + + 2 H 2 O + energy
Phosphorylation initiates the reaction in step 1 of the preparatory step [5] (first half of glycolysis), and initiates step 6 of payoff phase (second phase of glycolysis). [6] Glucose, by nature, is a small molecule with the ability to diffuse in and out of the cell.
The gelatinization temperature is defined as the temperature at which maximum gelatinization or swelling of the starch granule has occurred. This is also the point of maximum viscosity. Further cooking will burst the granule apart completely, releasing all of the glucose chains.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction. The Maillard reaction ( / m aɪ ˈ j ɑːr / my- YAR ; French: [majaʁ] ) is a chemical reaction between amino acids and reducing sugars to create melanoidins , the compounds that give browned food its distinctive flavor.
During the first phase, it requires the breakdown of two ATP molecules. [1] During the second phase, chemical energy from the intermediates is transferred into ATP and NADH. [2] The breakdown of one molecule of glucose results in two molecules of pyruvate, which can be further oxidized to access more energy in later processes. [1]
The reactions of the pathway were elucidated in the early 1950s by Bernard Horecker and co-workers. [2] [3] There are two distinct phases in the pathway. The first is the oxidative phase, in which NADPH is generated, and the second is the non-oxidative synthesis of five-carbon sugars.