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Modulación de la digestibilidad del almidón de castaña mediante tratamiento de recristalización sinérgica por calor y
Lu Li1,2, Yawei Xu1,2, Qingyun Guan1,2
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Journal of the science of food and agriculture
|January 23, 2026
Resumen
El tratamiento de recristalización sinérgica por calor y humedad (HMRT) aumenta eficazmente la resistencia del almidón de castaña (CS) a la digestión. Este método mejora la cristalinidad del almidón y reduce la hidratación, creando sistemas alimentarios anti-digestivos mejorados.
Área de la Ciencia:
- Ciencia de los Alimentos; Bioquímica; Ciencia de los Materiales
Sus antecedentes:
- La digestibilidad del almidón es un foco clave en la investigación de alimentos conscientes de la salud.; El tratamiento de recristalización sinérgica por calor y humedad (HMRT) modula la movilidad molecular del almidón.; La investigación de los mecanismos del HMRT proporciona apoyo teórico para las aplicaciones del almidón de castaña (CS).
Objetivo del estudio:
- Investigar los mecanismos del HMRT en la formación de almidón resistente.; Optimizar las condiciones del HMRT para el almidón de castaña.; Proporcionar apoyo teórico para la aplicación de CS en sistemas alimentarios anti-digestivos.
Principales métodos:
- Parámetros optimizados de HMRT: 20% de humedad, 100 °C durante 4 h de calentamiento, 4 °C durante 4 h de recristalización.; Se evaluaron los cambios en el contenido de almidón resistente, las propiedades de hidratación, la viscoelasticidad y la estabilidad térmica.; Se realizó un análisis estructural para evaluar el contenido de doble hélice, los dominios amorfos y la cristalinidad relativa.
Principales resultados:
- El almidón resistente aumentó del 42,35% al 58,67% después del HMRT.; El HMRT redujo la hidratación del CS, mejoró la viscoelasticidad de la gelatinización y aumentó la estabilidad térmica (de 60,8 °C a 66,5 °C).; El análisis estructural mostró un aumento en el contenido de doble hélice, dominios amorfos minimizados y un aumento del 4,46% en la cristalinidad relativa.
Conclusiones:
- El HMRT es una estrategia eficaz para aumentar la resistencia del almidón.; Se observó una mayor cristalinidad y ordenabilidad del almidón después del HMRT.; La disminución de la hidratación del almidón dificulta la digestión enzimática, lo que permite el diseño racional de sistemas alimentarios a base de almidón anti-digestivos.
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