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

• 专题论述 • 上一篇    

淀粉-脂质/脂肪酸复合物研究进展

赵小云,黄琪琳,张宾佳,曾令军,张甲奇,文兴   

  1. (1.华中农业大学食品科学技术学院,国家大宗淡水鱼加工技术研发中心(武汉),湖北 武汉 430070;2.杭州普罗星淀粉有限公司,浙江 杭州 310000)
  • 出版日期:2020-08-15 发布日期:2020-08-19
  • 基金资助:
    杭州普罗星淀粉有限公司研发项目(20192485C09)

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

摘要: 淀粉-脂质/脂肪酸复合物作为新型改性淀粉已成为国内外学者的研究热点,它是利用生物大分子之间的相互作用形成独特的复合体系实现对淀粉的改性,最终扩大了淀粉的应用范围。文中综述了淀粉-脂质/脂肪酸复合物的制备方法、影响因素、形成机理、微观结构和稳定性、对淀粉特性的影响及应用领域的研究进展,并对其存在的问题进行分析,以期为我国改性淀粉的发展提供新思路。

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

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