Lipids-modified starch: Advances in structural characteristic, physicochemical property, and application.

Area of Science:

• Food Science
• Biochemistry
• Materials Science

Background:

• Starch and lipids are key biomacromolecules that interact during processing.
• These interactions create lipid-modified starch, a novel material with altered characteristics.

Purpose of the Study:

• To systematically review the preparation, properties, and applications of lipid-modified starch.
• To elucidate the mechanisms and influencing factors of starch-lipid complexation.

Main Methods:

• Review of solvent and thermomechanical preparation methods.
• Analysis of structural and physicochemical properties using techniques like X-ray diffraction and differential scanning calorimetry.

Main Results:

• Starch forms V-type inclusion complexes mainly with fatty acids.
• Complexation alters starch's molecular and crystalline structure, increasing melting temperature and enthalpy.
• Starch and lipid properties, along with experimental conditions, influence complex formation.

Conclusions:

• Lipid-modified starch exhibits unique properties due to V-type inclusion complex formation.
• Potential applications include quality improvement, fat substitution, and use as resistant starch or bioactive ingredient carriers.
• Further research is needed to explore innovative applications of lipid-modified starch.