摘要
为进一步研究淀粉-脂质复合物的功能及营养特性,本文对淀粉-脂质复合物的复合机制及其螺旋结构和表征方法进行了综述,并探讨不同条件下复合物的功能特性(溶解度和膨胀力、抗消化性、糊化特性、流变性、介电性、热稳定性和成膜性)及其在降低血糖和缓释活性组分等方面的营养特性,以期为开发复合物的营养特性及其在食品行业中的应用提供新的途径。
In order to further investigate their functional and nutritional characteristics,the formation mechanism,helical structure and characterization methods of starch-lipid complexes are summarized.The functional properties(solubility and swelling power,anti-digestibility,pasting properties,rheological behavior,dielectricity,thermal stability and film-forming properties)and nutritional properties including regulating blood glucose and delivering bioactive ingredients under different conditions are discussed,which will be useful for the application of the complexes in the food industry.
作者
石少侠
董瑶瑶
李琪
于修烛
SHI Shaoxia;DONG Yaoyao;LI Qi;YU Xiuzhu(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第9期238-245,共8页
Food Science
基金
国家自然科学基金面上项目(31872894)。
关键词
淀粉-脂质复合物
功能特性
营养特性
应用
starch-lipid complexes
functional properties
nutritional properties
application
