FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (15): 338-347.doi: 10.7506/spkx1002-6630-20190729-398

• Reviews • Previous Articles    

Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes

ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing   

  1. (1. National R & D Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Hangzhou Prostar Co. Ltd., Hangzhou 310000, China)
  • Online:2020-08-15 Published:2020-08-19

Abstract: Starch-lipid/fatty acid complexes, a new type of modified starch, have become a research hotspot in China and all over the world. This modified starch is a unique composite system formed by the interactions among biomacromolecules, broadening the scope of application of starch. In this paper, we review the common methods for the preparation of starch-lipid/fatty acid complexes and the factors affecting it, the formation mechanism, microstructure and stability of the complexes, and their influence on starch properties as well as the fields where they have been applied. Besides, the existing problems are analyzed in order to provide new ideas for the development of modified starch in China.

Key words: starch-lipid/fatty acid complex, preparation methods, factors, formation mechanism, microstructure, starch properties, application

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