gelatinization temperature

例句：

1. 1.The gelatinization temperature of this food is very low, which makes it easy to digest.
   这种食物的凝胶化温度非常低，因此很容易消化。
2. 2. The gelatinization temperature of the egg whites is 72°C, which is the optimal temperature for cooking eggs.
   鸡蛋白的凝胶化温度为72°C，这是烹饪鸡蛋的理想温度。
3. 3. The gelatinization temperature of starch is an important factor in determining its texture and mouthfeel.
   淀粉的凝胶化温度是决定其质地和口感的重要因素。