关键词: 淀粉-脂质/脂肪酸复合物, 制备方法, 影响因素, 形成机理, 微观结构, 淀粉特性, 应用

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