starch quality trait starch gelatinization trait Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat or alkali, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Gelatinization results in changes in viscosity of a starch slurry. https://orcid.org/0000-0002-6379-8932 plant_trait_ontology A starch quality trait (TO:0001166) which is the tendency of a starch granule (GO:0043036) to swell and absorb water. TO:0001167 2025-08-27T21:37:22Z