关键词: 淀粉-脂质复合物, 功能特性, 营养特性, 应用

Abstract: In order to further investigate their functional and nutritional characteristics, the formation mechanism, helical structure and characterization methods of starch-lipid complexes are summarized. The functional properties (solubility and swelling power, anti-digestibility, pasting properties, rheological behavior, dielectricity, thermal stability and film-forming properties) and nutritional properties including regulating blood glucose and delivering bioactive ingredients under different conditions are discussed, which will be useful for the application of the complexes in the food industry.

Key words: starch-lipid complexes, functional properties, nutritional properties, application