The School of Food Science of Wesfarmers has made new progress in the formation of starch-lipid complexes and their influencing mechanisms

Recently, the team of Professor Yu Xiuzhu from the School of Food Science of Northwest Agriculture and Forestry University has made new progress in the field of basic research in food science, the formation of starch-lipid complexes and their influencing mechanisms.

According to reports, starch and lipids are essential in our daily diet and are one of the main nutrients in food

Schematic diagram of the formation mechanism of starch-different types of fatty acid complexes under high temperature boiling conditions

According to Yu Xiuzhu, starch-lipid complexes refer to inclusion complexes formed by the presence of the hydrophobic part of lipids in the hydrophobic cavity of a single helix of starch

In this study, corn starch and different types of fatty acids were used as the main raw materials, and the complex effect of starch and lipid in the process of starch food processing was simulated by a system in which starch, lipid and water coexisted under high temperature boiling conditions, and the complex effect of the complex was systematically studied.

(Wang Jingchen)

Responsible editor: Zhao Yangyi Review: Zheng Ying