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茶多酚-淀粉相互作用机制及复合物功能特性的研究进展

  • 李雪 ,
  • 吴泽平 ,
  • 琚晶晶 ,
  • 戴一辉 ,
  • 白瑞华 ,
  • 黄奕
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  • 1(湖北工业大学 工业发酵省部共建协同创新中心,湖北 武汉, 430068)
    2(国家林业和草原局竹子研究开发中心,浙江 杭州, 310012)
第一作者:硕士研究生(白瑞华副研究员和黄奕高级工程师为共同通信作者,E-mail:oscar_bai168@aliyun.com;huangyi1004@163.com)

收稿日期: 2025-08-25

  修回日期: 2025-11-26

  网络出版日期: 2026-08-21

基金资助

湖北省教育厅科学研究计划重点项目(D20181406)

Research progress on the interaction mechanism of tea polyphenols-starch and the functional properties of their complexes

  • LI Xue ,
  • WU Zeping ,
  • JU Jingjing ,
  • DAI Yihui ,
  • BAI Ruihua ,
  • HUANG Yi
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  • 1(Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China)
    2(China National Bamboo Research Center, Hangzhou 310012, China)

Received date: 2025-08-25

  Revised date: 2025-11-26

  Online published: 2026-08-21

摘要

茶多酚具有优异的抗氧化、抗炎等多种生物活性,但其稳定性差限制了应用。淀粉作为常见的食品原料,其分子链可与茶多酚通过非共价相互作用结合,形成功能复合物。该文首先综述了茶多酚的结构特征及其与淀粉相互作用的主要机理(如氢键、疏水作用);进而系统阐述了茶多酚-淀粉复合物的制备方法(物理法、化学法、酶法)、复合物类型(V型与非V型)及表征技术;重点总结了茶多酚对淀粉糊化、回生、流变及消化特性等理化性质的调控作用与构效关系。最后,对当前研究存在的挑战及未来发展方向进行了展望,旨在为茶多酚-淀粉复合物在功能性食品领域的深入开发与应用提供理论参考。

本文引用格式

李雪 , 吴泽平 , 琚晶晶 , 戴一辉 , 白瑞华 , 黄奕 . 茶多酚-淀粉相互作用机制及复合物功能特性的研究进展[J]. 食品与发酵工业, 2026 , 52(14) : 434 -445 . DOI: 10.13995/j.cnki.11-1802/ts.044333

Abstract

Tea polyphenols possess remarkable biological activities, including exceptional antioxidant and anti-inflammatory properties;however, their practical application is substantially constrained by poor stability.Starch, as a common food ingredient, can form functional complexes with tea polyphenols through non-covalent interactions between its molecular chains and polyphenolic compounds.First, this review by summarizing the structural characteristics of tea polyphenols and the primary mechanisms underlying their interactions with starch, such as hydrogen bonding and hydrophobic effects.Then it systematically elaborates on the preparation methods (physical, chemical, and enzymatic methods), types (V-type and non-V-type complexes), and characterization techniques of tea polyphenols-starch complexes.A key focus is placed on the regulatory effects of tea polyphenols on the physicochemical properties of starch, including its gelatinization, retrogradation, rheological behavior, and digestive properties, with an emphasis on the structure-function relationship.Finally, current research challenges and future directions are discussed, aiming to provide a theoretical foundation for the advanced development and application of tea polyphenols-starch complexes in the field of functional foods.

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