Which component of starch is responsible for gelation?

Gelation in starch is primarily associated with amylose. This component of starch has a linear structure, which allows it to form a gel when heated in water. As starch granules are heated, the amylose molecules migrate out of the granules and start to interact with water, forming a network that traps water molecules and leads to gel formation as the mixture cools.

When starch is subjected to heat and moisture, the amylose stretches and aligns, creating a three-dimensional structure that solidifies once cooled. This process is essential in many cooking and baking applications, such as making puddings or sauces, where a thickened or gelled product is desired.

In contrast, amylopectin, while also a component of starch, is more highly branched and contributes to the thickening properties but does not gel in the same way as amylose does. Glucose and fructose, which are simple sugars, do not play a significant role in the gelation process of starch.