FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (9): 238-245.doi: 10.7506/spkx1002-6630-20190427-371

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Advances in Functional and Nutritional Properties of Starch-Lipid Complexes

SHI Shaoxia, DONG Yaoyao, LI Qi, YU Xiuzhu   

  1. (College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China)
  • Online:2020-05-15 Published:2020-05-15

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

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