关键词: 淀粉；功能性食品；离子；构建机制；结构特性

Abstract: Starch, as a natural and renewable polymer, holds great promise for application in functional foods due to its biocompatibility, modifiability and safety. The formation of complexes between starch and metal ions through coordination, adsorption or encapsulation enables efficient loading and functional enhancement of trace elements, which has become a current research hotspot. However, the binding mechanisms between starch and ions and the methods involved in the complexation process still lack systematic discussion. This review systematically summarizes the formation mechanism, preparation methods and application of starch-ion complexes in different fields, and it also examines the effects of the structural characteristics of starch and environmental and process parameters on the formation and properties of starch-ion complexes. Its aim is to provide a reference for optimizing ion loading and improving the sensory acceptability of functional foods, a theoretical basis for developing health foods tailored to the nutritional needs of specific populations, and both a theoretical foundation and innovative insights for the design and industrial application of a new generation of high-performance ion-fortified foods.

Key words: starch; functional food; ion; construction mechanism; structural characteristics