Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, China; College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou 450000, China.
Shenzhen Quanzhen Yi'an Biotechnology Co., Ltd., Shenzhen 518017, China.
Food Res Int. 2024 Dec;197(Pt 1):115146. doi: 10.1016/j.foodres.2024.115146. Epub 2024 Oct 2.
Starch and lipids, as two important biomacromolecules in nature, can interact with each other to form a unique complex system during processing, leading to the change of the structural and functional characteristics of starch. The complex formed though the biomacromolecules interaction is a new kind of modified starch named as "lipid-modified starch". At present, the lipids-modified starch has attracted much researchers' attention and become a hotspot topic in food field. This review systematically discusses the different prepared methods (solvent and thermomechanical method) of lipids-modified starch, influence factors of starch-lipids complexation, action mechanism of lipids on starch, as well as the structure, physicochemical properties, digestibility, and applications of lipid-modified starch in recent development. The key findings are summarized as follows: (i) Starch complexed with fatty acids to form V-type inclusion complex, while other lipids (oils and triacylglycerol) are not due to the large spatial structure; (ii) The formation of V-type inclusion complex changed the molecular and crystalline structure, and increased melting temperature and enthalpy of starch, which could be characterized by different analytical technique, such as X-ray diffraction and differential scanning calorimetry; (iii) The properties of starch and lipids, and experimental conditions are key factors in determining the formation of starch-lipid complexes; (iv) Starch-lipids starch can be used as quality improver, fat substitute, resistant starch, carriers of bioactive ingredients in food processing. Finally, the existing problems about the research on lipids-modified starch are discussed to provide new perspectives for the development of this innovative modified starch.
淀粉和脂质作为自然界中两种重要的生物大分子，在加工过程中可以相互作用形成独特的复合体系，导致淀粉结构和功能特性的变化。通过生物大分子相互作用形成的复合物是一种新型的改性淀粉，称为“脂质改性淀粉”。目前，脂质改性淀粉已经引起了众多研究人员的关注，成为食品领域的一个热点话题。本综述系统地讨论了脂质改性淀粉的不同制备方法（溶剂法和热机械法）、淀粉-脂质复合的影响因素、脂质对淀粉的作用机制以及脂质改性淀粉在结构、物理化学性质、消化率和应用方面的最新进展。主要研究结果总结如下：（i）淀粉与脂肪酸形成 V 型包合物，而其他脂质（油和三酰基甘油）由于空间结构较大，不能形成包合物；（ii）V 型包合物的形成改变了淀粉的分子和结晶结构，提高了淀粉的熔融温度和焓，这可以通过不同的分析技术来表征，如 X 射线衍射和差示扫描量热法；（iii）淀粉和脂质的性质以及实验条件是决定淀粉-脂质复合物形成的关键因素；（iv）淀粉-脂质淀粉可用作食品加工中的品质改良剂、脂肪替代品、抗性淀粉、生物活性成分的载体。最后，讨论了脂质改性淀粉研究中存在的问题，为开发这种创新性改性淀粉提供了新的视角。
