Velazquez Gonzalo, Mendez-Montealvo Guadalupe, Flores-Silva Pamela C, Soler Adrian
CICATA-IPN Querétaro, Instituto Politécnico Nacional, CICATA-IPN Querétaro, Querétaro, Mexico.
Centro de Investigación en Química Aplicada, Saltillo, Coahuila, Mexico.
Biopolymers. 2025 Mar;116(2):e70000. doi: 10.1002/bip.70000.
Dry heat treatment (DHT) is considered a green technology to modify starch structure and functionality since it does not generate effluents and avoids the use of chemical compounds, however, there is still no comprehensive understanding of the effects and mechanisms on the multi-scale structure and their relationship with functionality. This paper reviewed and analyzed the effects of DHT on multi-scale starch structures and functional properties, compared the performance of continuous and repeated DHT, discussed a mechanism of starch dry heating, and summarized the applications of dry-heated starches. DHT evaporates water, accelerates the movement of starch molecules, and breaks hydrogen bonds, which changes the multi-scale structure. In turn, structural modifications promoted by DHT affect the hydration properties, thermal stability, slowly digestible/resistant starch formation, and glycemic index. The multi-scale structure and functional changes after DHT are strongly affected by the starch botanical source and process conditions. This review contributes to understanding the starch DHT modification and establishes a theoretical basis for advancing DHT applications in the starch industry.
干热处理（DHT）被认为是一种用于改变淀粉结构和功能的绿色技术，因为它不会产生废水，并且避免使用化合物，然而，对于其在多尺度结构上的影响和机制以及它们与功能的关系，目前仍缺乏全面的了解。本文回顾并分析了干热处理对淀粉多尺度结构和功能特性的影响，比较了连续和重复干热处理的性能，探讨了淀粉干热的机理，并总结了干热淀粉的应用。干热处理使水分蒸发，加速淀粉分子的运动，并破坏氢键，从而改变多尺度结构。反过来，干热处理促进的结构修饰会影响水化特性、热稳定性、慢消化/抗性淀粉的形成以及血糖指数。干热处理后淀粉的多尺度结构和功能变化受到淀粉植物来源和工艺条件的强烈影响。本综述有助于理解淀粉的干热处理改性，并为推动干热处理在淀粉工业中的应用奠定理论基础。
