The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review

Background: Starch-lipid complexes have gained significant attention in recent years due to their properties such as high viscosity, low gel strength, and high enzyme resistance. Ultrasonic treatment modification is a promising method that can enhance the performance of starch-lipid complexes and produce high-quality starch. However, there is currently a lack of detailed descriptions and comparisons regarding the effects of ultrasonic treatment on the structure and properties of starch-lipid complexes. Scope and approach: The review discussed the role of ultrasonic treatment in enhancing the properties of starchlipid complexes. Various ultrasonic treatment parameters, including treatment type (probe, bath), treatment duration (short-time, moderate-time, long-time), and treatment intensity, were investigated to determine their effects on the structure, properties, and digestibility of starch-lipid complexes. Additionally, it summarized the mechanisms through which ultrasonic treatment influences the properties of starch-lipid complexes and explored the potential applications of these modified complexes in the food industry. Key findings and conclusions: Ultrasonic treatment plays a crucial role in regulating the formation and properties of starch-lipid complexes. Moderate ultrasonic treatment conditions can significantly promote the formation of complexes, improving their relative crystallinity, thermal stability, content of resistant starch, and granule size. In addition, ultrasonic treatment has been found to enhance the surface smoothness of starch-lipid films and improve the dispersion of liquids and solid lipids in starch suspensions. Ultrasonic treatment significantly increases the resistance of the complexes to digestion and makes the complexes suitable as low-glycemic food.