摘要
淀粉-脂质复合物是指由淀粉中的长链部分与油脂或脂肪酸结合而形成的第五类抗性淀粉,它改变了原淀粉的结构、性质和生理功能。本文综述了淀粉-脂质复合物的形成对淀粉的理化性质(包括糊化性、膨胀度、冻融稳定性及流变学性质)及消化性质的影响以及稳定肠道环境、糖代谢、脂代谢和缓解神经障碍的生理功能,介绍了其在食品工业中的应用。淀粉-脂质复合物独特的性质和生理功能将在未来研究与应用领域展现出良好的发展前景。
Starch-lipid complexes,the fifth type of resistant starch,result from the binding of starch's long-chain segments with oils or fatty acids,which alters the original starch's structure,properties,and physiological functions.This review examines the impact of starch-lipid complex formation on the physicochemical characteristics of starch,including gelatinization,swelling,freeze-thaw stability,and rheological properties,as well as its digestive capabilities.Furthermore,it explores the physiological effects on stabilizing the intestinal environment,glucose metabolism,lipid metabolism,and mitigating neurological disorders.The applications of starch-lipid complexes in the food industry are also discussed.The distinctive properties and physiological impacts of starch-lipid complexes suggest promising prospects for future research and applications.
作者
赵新颖
阮长青
李志江
汤华成
王长远
ZHAO Xinying;RUAN Changqing;LI Zhijiang;TANG Huacheng;WANG Changyuan(College of Food Science,Heilongjiang Bayi Agricultural University,National Coarse Cereals Engineering Research Center,Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,China)
出处
《食品工业科技》
北大核心
2025年第10期12-20,共9页
Science and Technology of Food Industry
基金
国家重点研发计划课题:小麦粉低配料食品开发及精准调控关键技术研究(2021YFD2100903)
黑龙江省“百千万”工程科技重大专项:杂粮特2024殊膳食及传统食品生产关键技术研究示范(2021ZX12B06)。
