淀粉-脂肪酸复合物的研究进展  

Research Progress of Starch-Fatty Acid Complex

作　　者：窦博鑫[1] 李明玉 张煜 刘颖[1] 张娜[1] DOU Bo-xin;LI Ming-yu;ZHANG Yu;LIU Ying;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;School of Food and Environmental Engineering,East University of Heilongjiang,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028 [2]黑龙江东方学院食品与环境工程学院,哈尔滨150076

出　　处：《中国调味品》2023年第12期206-212,共7页China Condiment

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX08B020);国家自然科学基金面上项目(32072258);国家重点研发计划(2021YFD2100902-3);黑龙江省经济社会发展重点研究课题(基地专项)(22329)。

摘　　要：文章综述了淀粉-脂肪酸复合物的复合机理、制备方法及条件,重点讨论了影响淀粉-脂肪酸复合物形成的因素,发现淀粉结构、脂质结构、脂质浓度以及不同工艺参数对淀粉-脂肪酸复合物的影响很大,并以此为基础探究复合物对淀粉性质的影响,综述了淀粉-脂质复合物在淀粉基食品中的应用进展,以期为进一步推广和完善淀粉-脂质复合物在食品工业中的应用提供参考。In this paper,the complex mechanism,preparation methods and conditions of starch-fatty acid complex are reviewed,and the factors affecting the formation of starch-fatty acid complex are emphatically discussed.It is found that the structure of starch structure,lipid structure,lipid concentration and different process parameters have great effects on the starch-fatty acid complex.Based on this,the effect of the complex on the properties of starch is explored,and the application progress of starchlipid complex in starch-based foods is reviewed,in order to provide references for further promotion and improvement of the application of starch-lipid complex in food industry.

关 键 词：淀粉-脂肪酸复合物 淀粉结构 脂质结构 制备方法 复合机理 

分 类 号：TS201.2[轻工技术与工程—食品科学]