【摘要】 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。更多还原

【Abstract】 In this paper, the complex mechanism, preparation methods and conditions of starch-fatty acid complex are reviewed, and the factors affecting the formation of starch-fatty acid complex are emphatically discussed. It is found that the structure of starch structure, lipid structure, lipid concentration and different process parameters have great effects on the starch-fatty acid complex. Based on this, the effect of the complex on the properties of starch is explored, and the application progress of starch-lipid complex in starch-based foods is reviewed, in order to provide references for further promotion and improvement of the application of starch-lipid complex in food industry.更多还原