窦博鑫,李明玉,张煜,刘颖,张娜

• 1:哈尔滨商业大学食品工程学院
• 2:黑龙江东方学院食品与环境工程学院

摘要(Abstract)：

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。

关键词(KeyWords)： 淀粉-脂肪酸复合物;淀粉结构;脂质结构;制备方法;复合机理

Abstract:

Keywords:

基金项目(Foundation): 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)

作者(Author): 窦博鑫,李明玉,张煜,刘颖,张娜

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