蛋白质/脂质-淀粉相互作用及其对淀粉消化速率减缓作用研究进展  

Research Progress of Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate

作　　者：刘常念 郭岩 张嘉欣 于修烛[1] 李琪 LIU Changnian;GUO Yan;ZHANG Jiaxin;YU Xiuzhu;LI Qi(College of Food Science and Engineering,Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,粮油功能化加工陕西省高校工程研究中心,陕西杨凌712100

出　　处：《食品工业科技》2025年第9期1-10,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金青年项目(32302132)。

摘　　要：随着肥胖、心血管疾病和Ⅱ型糖尿病的流行,低血糖生成指数食物受到推崇,蛋白质和脂质对淀粉消化速率减缓效果成为研究热点。本文概述了蛋白质和脂质与淀粉的相互作用机制,探讨了影响二元及三元复合物形成的因素,如物质来源、种类、性质与加工处理条件等,同时介绍了复合物形成对淀粉黏度、溶解度、膨胀度和糊化特性等理化性质的影响。在此基础上,分析蛋白质和脂质减缓淀粉消化速率的作用机理:蛋白质通过在淀粉颗粒表面形成物理屏障和与酶结合降低酶活性来抑制淀粉消化;淀粉-脂质复合物通过形成屏障层阻碍淀粉酶的进入,并抑制淀粉分子分散,降低与淀粉酶接触机会,从而减缓淀粉的消化速率。以期为淀粉基复合物在调节人体血糖方面的进一步研究,及其在预防Ⅱ型糖尿病等功能食品的开发应用等方向提供理论基础。With the prevalence of obesity,cardiovascular disease and typeⅡdiabetes mellitus,low glycemic index foods have been promoted.The effect of proteins and lipids on slowing down the rate of starch digestion has became a hot spot of research.This paper outlines the interaction mechanism between proteins/lipids and starch,and examines the various factors influencing the formation of binary and ternary complexes,such as the sources,types,properties,and processing conditions of the substances involved.Additionally,the impact of complex formation on the physicochemical properties of starch,including viscosity,solubility,swelling power,and gelatinization characteristics has been introduced.On this basis,the mechanism of proteins and lipids in slowing down the rate of starch digestion has been summarized.Proteins inhibit the digestion of starch by forming a physical barrier on the surface of starch granules and combining with enzymes to reduce the enzyme activity.Starch-lipid complexes inhibit the digestion of starch through the formation of a barrier layer that prevents amylase from entering the starch granule,reducing the chance of contact with amylase,thus slowing down the rate of starch digestion.The purpose of this review was to provide a theoretical basis for the further study of starch-based complexes in the regulation of human blood glucose and their application in the development of functional foods for the prevention of typeⅡdiabetes mellitus.

关 键 词：淀粉 蛋白质 脂质 复合物 相互作用 理化性质 消化速率 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]