Thermodynamics of amylose

The thermodynamics of amylose describe how its molecular structure responds to temperature and energy changes. Amylose, a component of starch, consists of long chains of glucose molecules that can coil and unwind. When heated, these chains gain energy, causing them to break hydrogen bonds and swell, which is the process of gelatinization. Cooling allows the chains to re-associate and form ordered structures, releasing energy (exothermic). Overall, thermodynamics explains the balance between the energy required to disrupt amylose’s structure and the energy released when it re-forms, determining its physical state and behavior during cooking and digestion.