A Review of the Current State of Research Concerning Structural Modification, Structure-Activity Relationship, and Functional Properties of Anthocyanin-Starch Complexes Is Presented Herein

作者：Jia Wu · 发表于：Hans Journal of Food and Nutrition Science · 年份：2026 · DOI：10.12677/hjfns.2026.154056 · 研究领域：Food composition and properties、Phytochemicals and Antioxidant Activities、Polysaccharides and Plant Cell Walls

淀粉是主食中最重要的碳水化合物来源，但其高血糖生成指数与代谢性疾病风险之间的矛盾日益突出。利用花青素对淀粉进行功能化改性，已成为提升淀粉营养品质的研究热点。花青素是一类广泛存在于植物中的水溶性多酚色素，具有抗氧化、抗炎等多种生物活性。研究表明，花青素可通过疏水作用与氢键等非共价相互作用，与淀粉形成稳定的复合体系。在这一体系中，淀粉基质能提高花青素的稳定性与生物可及性；花青素则通过抑制消化酶活性、调控淀粉多尺度结构，协同延缓淀粉消化速率，并促进抗性淀粉的形成。本文系统综述了花青素–淀粉复合物的形成机制、多尺度结构特征及主要制备方法，重点阐述了其在流变与质构方面的浓度依赖性调控、回生抑制的双重机制、消化调控的三重作用节点，以及肠道益生元效应等功能特性与构效关系。在此基础上，本文分析了该体系产业化面临的技术规模化、成本、法规及市场接纳等挑战，并展望了未来发展方向，包括结合人工智能分子模拟、合成生物学、精准加工及多技术耦合策略。本综述旨在为花青素–淀粉复合物的精准设计与健康食品开发提供理论依据。Starch is the primary carbohydrate source in staple foods, yet its high glycemic index poses an increasing contradiction with the risk of metabolic diseases. Functional modification of starch using anthocyanins has thus become a research hotspot for improving the nutritional quality of starch. Anthocyanins are water-soluble polyphenolic pigments widely found in plants and exhibit multiple bioactivities, including antioxidant and anti-inflammatory effects. Studies have shown that anthocyanins can form stable complexes with starch through non-covalent interactions such as hydrophobic forces and hydrogen bonding. In this system, the starch matrix enhances the stability and bioaccessibility of anthocyanins, while anthocyanins retard starch digestion and promote resistant starch formation by inhibiting digestive enzyme activity and modulating the multi-scale structure of starch. This review systematically summarizes the formation mechanisms, multi-scale structural characteristics, and main preparation methods of anthocyanin-starch complexe...