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BIO NMDCAT Biological Importance of Water
nmdcat.online June 27, 2026

During the process of cooking starchy food, the swelling and rupture of starch granules is primarily caused by the

A. Active transport of water into the starch granule
B. Hydrolysis of the starch into monosaccharides by water
C. Penetration of water into the granule, disrupting hydrogen bonds and hydrating the amylose and amylopectin
✓
D. Formation of a hydrophobic core within the starch granule

📝 Explanation

Heat energy disrupts the internal hydrogen bonds of the starch granule. Water molecules then penetrate and form new H-bonds with the exposed -OH groups of the starch polymers (imbibition). This swelling, called gelatinization, eventually ruptures the granules, thickening the mixture.

📖 Additional Information

  • Active transport of water into the starch granule
  • Hydrolysis of the starch into monosaccharides by water
  • Penetration of water into the granule, disrupting hydrogen bonds and hydrating the amylose and amylopectin
  • Formation of a hydrophobic core within the starch granule

Heat energy disrupts the internal hydrogen bonds of the starch granule. Water molecules then penetrate and form new H-bonds with the exposed -OH groups of the starch polymers (imbibition). This swelling, called gelatinization, eventually ruptures the granules, thickening the mixture.

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