直链淀粉-脂质复合物的形成及其结构性质研究进展

摘要

直链淀粉-脂质复合物的形成赋予淀粉抗消化、包埋有益脂质、改善食品质地等优良特性,同时还可以调控淀粉的糊化、老化等性质,已逐渐成为淀粉改性领域的研究热点.文中综述了近年来直链淀粉-脂质复合物的研究进展,概括了国内外主流及新兴的制备方法,探讨了复合物的结构性质、形成机理,并介绍了复合物对淀粉理化和功能特性的影响,最后展望了其在食品行业中的应用前景.%The formation of amylose-lipid complex gives starch several unique properties,including anti-digestive,encapsulating beneficial lipids and improving food texture.Meanwhile,it can also regulate the pasting and retrogradation properties of starch.These characteristics made the complex as a rising star in starch modification field.This review introduced the advance of amylose-lipid complex,and the preparation methods.Structural properties,formation mechanism of the complex and the effect on the physicochemical and functional properties of starch were discussed.The future prospects of application in food industry was also presented.