淀粉-酚酸复合物的制备及其应用研究进展

利用淀粉与酚酸之间的相互作用来改善天然淀粉的功能特性越来越受到人们的欢迎，物理、化学和酶催化法已广泛应用于淀粉-酚酸复合物的制备，如淀粉的预糊化处理、超声技术、高压剪切技术、球磨技术等。二者的相互作用可以通过改变淀粉的空间结构来抑制淀粉的水解，提高抗性淀粉在正常淀粉中的比例，酚酸能在体内外抑制淀粉消化酶的生物催化作用，这对控制餐后血糖具有重要意义。此外酚酸还能改善淀粉基薄膜的机械性能和功能特性，增强薄膜的抑菌效果，为未来开发食品储存包装活性材料提供了解决思路。本文综述了淀粉-酚酸复合物的制备方法，揭示了淀粉-酚酸复合物具有抗消化性和抑菌活性，以期推动淀粉-酚酸复合物能够广泛应用于调节血糖、预防代谢疾病以及充当活性包装的潜在材料。

Advance on Preparation and Application of Starch-Phenolic Acid Complex

Starch-phenolic acid complex has low starch digestibility, possesses the function of regulating blood glucose level and preventing metabolic diseases. Due to the interaction of starch with dietary phenolic acid, starch based film has antioxidant and antibacterial properties, and could be used as a potential material for active packaging. The interaction between starch and phenolic acid to improve the functional properties of natural starch had attracted worldwide attention. In recent years, physical, chemical and enzymatic methods have been widely used in preparation of starch-phenolic acid complex, such as pre-gelatinization, ultrasonic technology, high-pressure shear technology, ball milling technology and so on. This paper reviews various preparation methods of starch-phenolic acid complex and its application in blood glucose control and packaging materials. It aims to provide theoretical reference for the further research, development and utilization of phenolic acid modified starch.