淀粉-大分子复合物的制备方法、相互作用和功能特性  

Preparation Methods,Interactions and Functional Properties of Starch-Macromolecule Complexes:A Review

作　　者：赖海彬 高静 LAI Haibin;GAO Jing(School of Food Science,Guangdong Pharmaceutical University,Zhongshan 528458,China)

机构地区：[1]广东药科大学食品科学学院,广东中山528458

出　　处：《食品科学》2025年第6期285-294,共10页Food Science

基　　金：国家自然科学基金面上项目(22078070);广东省自然科学基金面上项目(2019A1515010640);广东省教育厅重点项目(2022ZDZX4025);特定人群功能性食品研究开发团队项目(2024ZZ12)。

摘　　要：淀粉对生物大分子的包埋提高了其稳定性和生物利用度,而生物大分子又有助于改变淀粉自身的功能特性。因此,淀粉与大分子的有效结合在递送体系和功能食品等领域具有广泛的应用前景。然而,由于淀粉种类、大分子性质差异以及制备方式的不同,导致各复合物在相互作用和功效等方面存在显著差异。本文综述淀粉-大分子复合物二元及三元体系的制备方法、相互作用以及功能特性,有助于深入理解新型淀粉基复合物的营养价值、感官特性以及特定功效,旨在拓宽其在功能性食品、生物技术和医药等领域的应用。The stability and bioavailability of biomacromolecules are enhanced when they are encapsulated with starch,and this in turn alters functional characteristics of starch.As a result,effective combination of starch with macromolecules holds vast potential for applications in delivery systems and functional foods.However,different types of starch,the differences in properties among macromolecules and different preparation methods result in notable variations in interaction and functional characteristics among starch-macromolecule complexes.This review summarizes the preparation techniques,interactions,and functional characteristics of binary and ternary complexes of starch and macromolecules.This article aims to contribute to a deep understanding of the nutritional value,sensory characteristics,and functional characteristics of novel starch-based complexes in order to expand their applications in various fields such as functional foods,biotechnology,and pharmaceuticals.

关 键 词：淀粉 大分子 制备方法 相互作用 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]