淀粉-多酚复合物理化及功能特性的研究进展

近年来，利用食品成分间的相互作用来调节食物的感官与功能特性已成为食品学科的研究热点。多酚与淀 粉的相互作用在食品中普遍存在，多数情况下可赋予食品优良特性并产生一定的功能效应。本文综述了国内外关于 多酚与淀粉间相互作用的研究进展，介绍了淀粉-多酚复合物的形成机理和模型，并对复合物中淀粉的理化特性、 消化特性以及多酚的包埋特性进行了探讨。淀粉与多酚类化合物的相互作用不但可以提高淀粉的抗消化性，而且能 够提高多酚的生物利用率，为开发能够预防、控制高血糖症等的功能性食品提供一定的理论依据。

Advances in Physicochemical and Functional Properties of Starch-Polyphenol Complex

In recent years, regulating the sensory and functional properties of foods by taking advantage of the interaction between food components has become a hot research topic in food science. The interaction between polyphenols and starch is widely found in foods, which may endow foods with several unique properties and cause certain functional effects in most cases. This review summarizes the current knowledge of the interaction between polyphenols and starch. The formation mechanism and model of starch-polyphenol complex are demonstrated, and the physicochemical properties and digestibility of starch in the complex system as well as the encapsulation characteristics of polyphenols are discussed. The interaction between starch and polyphenolic compounds can improve starch digestibility and polyphenol bioavailability, which will provides a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia.