Abstract: The excellent additional properties can be gained by copolymerization induced by food ingredients interaction,which affects color,flavor,nutrition,texture and safety of food system. So many investigators and manufacturers over the world have done works on this serie of complex which is becoming the hot-spot research field. In this paper,the research progress on interaction of food typical ingredient (including protein,starch and lipid) is summarized. The interaction mechanism of food ingredient,effect law on food quality,construction principle and method and functional property of complex are introduced. The long-term potential development for food typical ingredient complex is prospected.

Key words: food typical ingredient, interaction, quality, complex