食品工业科技2025，Vol.46Issue(10)：12-20,9.DOI:10.13386/j.issn1002-0306.2024080363
淀粉-脂质复合物的性质、生理功能及应用进展
Properties,Physiological Functions and Applications of Starch-Lipid Complexes
摘要
Abstract
Starch-lipid complexes,the fifth type of resistant starch,result from the binding of starch's long-chain segments with oils or fatty acids,which alters the original starch's structure,properties,and physiological functions.This review examines the impact of starch-lipid complex formation on the physicochemical characteristics of starch,including gelatinization,swelling,freeze-thaw stability,and rheological properties,as well as its digestive capabilities.Furthermore,it explores the physiological effects on stabilizing the intestinal environment,glucose metabolism,lipid metabolism,and mitigating neurological disorders.The applications of starch-lipid complexes in the food industry are also discussed.The distinctive properties and physiological impacts of starch-lipid complexes suggest promising prospects for future research and applications.关键词
淀粉-脂质复合物/肠道疾病/糖代谢/脂代谢/可降解生物薄膜/油脂取代物/Pickering乳液/面制品辅料Key words
starch-lipid complexes/intestinal diseases/glucose metabolism/lipid metabolism/biodegradable films/grease substitutes/Pickering emulsion/accessories for flour products分类
轻工纺织引用本文复制引用
赵新颖,阮长青,李志江,汤华成,王长远..淀粉-脂质复合物的性质、生理功能及应用进展[J].食品工业科技,2025,46(10):12-20,9.基金项目
国家重点研发计划课题:小麦粉低配料食品开发及精准调控关键技术研究(2021YFD2100903) （2021YFD2100903）
黑龙江省"百千万"工程科技重大专项:杂粮特2024殊膳食及传统食品生产关键技术研究示范(2021ZX12B06). （2021ZX12B06）
