淀粉易被消化水解，影响人体血糖水平。在追求营养与健康的趋势下，消费者倾向于低餐后血糖指数的淀粉产品。作为人类重要膳食来源的小麦，其主要组分小麦淀粉的消化性能对人体健康至关重要。淀粉-脂质复合物由淀粉与脂类通过发生非共价键作用形成，能显著提高淀粉抗消化能力。亚油酸具有一定的抗血糖功能，红花籽油中亚油酸含量高达73%~85%，且疏水性强，易与淀粉结合，对淀粉-脂质复合物的功能特性和营养价值进行研究，将有助于开发营养健康的淀粉基食品。本课题以小麦淀粉和红花籽油为原料，采用水热法研究小麦淀粉-脂质复合物的制备工艺，并探究小麦淀粉-脂质复合物对小麦淀粉结构、理化性质和消化特性的影响，初步探讨两者结合方式，并将其作为食品工业配料应用于面条中，考察复合物对面条品质特征和消化特性等方面的影响。主要研究内容与结果如下：

（1）水热法制备小麦淀粉-脂质复合物（WS-SO）的工艺探究。以复合指数为评价指标，通过单因素（复合时间、复合温度、料液比和脂质添加量）和响应面实验，得到最佳工艺条件：复合时间为120 min、复合温度为80℃、料液比为1:9、脂质添加量为15%，在此条件下，复合指数达到28.85±0.08%；确定各个因素对复合指数影响的强弱为：料液比>脂质添加量>复合温度>复合时间，为更深入的探究制备条件对复合物的影响，选定影响较大的料液比作为后续研究条件。

（2）不同料液比对WS-SO复合物的结构特征、理化性质和体外消化特性的影响。与小麦淀粉相比，傅里叶红外光谱显示复合物在1747 cm^-1均出现C=O的特征吸收峰，X-衍射表明结构均由A型转变为V型，证明小麦淀粉-脂质复合物的形成；当料液比为1:9时，复合物（WS-SO 9）的热稳定性较强、抗老化效果较好，其∆H值最大（15.47±0.3 J/g）、衰减值最低（125±4.58 cP）、回生值最低（295±8.89 cP）；体外消化模型显示WS-SO 9复合物具有较好的抗消化性，其快消化淀粉含量（RDS）最低（58.65±0.7%）、慢消化淀粉（SDS）和抗性淀粉（RS）含量最高（17.14±0.5%和24.21±0.5%）、水解率和预测血糖指数（eGI）最低（41.55%和62.52），可以作为一种低血糖指数的食品配料；分子对接结果表明复合物通过氢键和疏水作用力形成稳定的结构。

（3）添加WS-SO复合物对面条品质特性的影响。将WS-SO复合物部分取代小麦粉后，随着WS-SO复合物添加量（0%~50%）的增加，面条的蒸煮损失率逐渐增大，吸水率逐渐降低，当添加量为50%时，蒸煮损失率最大（14%），吸水率最低（22%）；当复合物添加量为20%时，面条的质构和感官品质较好，弹性最大（0.77），评分最高（87分）；体外消化实验显示，与对照组相比，样品的RDS含量显著降低（p<0.05），SDS和RS含量显著升高（p<0.05），水解率和eGI值显著降低（p<0.05）。综合考虑面条的品质特性，当添加量为20%时，面条品质较好，并具有良好的降血糖功能。

Starch, due to its ease of digestion and hydrolysis, significantly influences the body's blood glucose levels. In the current trend towards prioritizing nutrition and health, consumers increasingly favor starch products with a low postprandial glycemic index. Given that wheat starch, the primary component of wheat, serves as a crucial dietary source for humans, understanding its digestive properties is paramount for human health. Starch-lipid complexes, formed through non-covalent bonding between starch and lipids, can markedly enhance the anti-digestive ability of starch. Linoleic acid, known for its anti-glycemic function, is present in safflower seed oil at concentrations ranging from 73% to 85%. This oil is hydrophobic and readily combines with starch. Investigating the functional properties and nutritional value of starch-lipid complexes could contribute to the development of healthier, more nutritious starch-based foods. In this study, we used wheat starch and safflower seed oil as raw materials. We employed the hydrothermal method to prepare wheat starch-lipid complexes and examined their effects on the structure, physicochemical properties, and digestive characteristics of wheat starch. We also sought to explore optimal methods for combining these two components and applied them to noodles as food industry ingredients. Furthermore, we investigated the impact of these complexes on the quality characteristics and digestive properties of noodles. The main research findings are presented below:

(1) Process investigation for the preparation of wheat starch-lipid complexes (WS-SO) by hydrothermal method. The optimal process conditions were obtained through single-factor (compounding time, compounding temperature, material-liquid ratio and lipid addition) and response surface experiments with the compounding index as the evaluation index: compounding time of 120 min, compounding temperature of 80 ℃, material-liquid ratio of 1:9, and lipid addition of 15%, and the compounding index of 28.85±0.08% was achieved under these conditions; It was determined that the influence of each factor on the complex index was as follows: material-liquid ratio>lipid addition>complex temperature>complex time. In order to investigate the influence of the preparation conditions on the complexes more deeply, the material-liquid ratio, which had a greater influence, was selected as the condition for the subsequent study.

(2) This study examines the impact of varying material-liquid ratios on the structural characteristics, physicochemical properties, and in vitro digestive attributes of wheat starch-soya oil (WS-SO) complexes. Fourier infrared spectra revealed that the characteristic absorption peaks of C=O appeared at 1747 cm^-1 in the complexes compared to pure wheat starch. X-ray diffraction indicated a transformation from A-type to V-type structures, confirming the formation of the wheat starch-lipid complexes. When the feed-to-liquid ratio was 1:9, the resulting complexes (WS-SO 9) demonstrated superior thermal stability and resistance to aging. These complexes also exhibited the highest ∆H value (15.47±0.3 J/g), lowest decay value (125±4.58 cP), and least regrowth value (295±8.89 cP). The in vitro digestion model suggested that the WS-SO 9 complex had enhanced anti-digestibility, with the lowest fast-digestible starch content (RDS) (58.65±0.7%), highest slow-digestible starch (SDS) and resistant starch (RS) content (17.14±0.5% and 24.21±0.5%), and lowest hydrolysis rate and predicted glycemic index (eGI) (41.55% and 62.52%). This suggests its potential as a low glycemic index food ingredient. Molecular docking results further confirmed that these complexes formed a stable structure through hydrogen bonding and hydrophobic forces.

(3) The effect of adding WS-SO composite on the quality characteristics of noodles. After partially replacing wheat flour with WS-SO composite, as the amount of WS-SO composite added increased (0%~50%), the cooking loss rate of noodles gradually increased, and the water absorption rate gradually decreased. When the addition amount was 50%, the cooking loss rate was the highest (14%), and the water absorption rate was the lowest (22%). When the composite addition amount was 20%, the texture and sensory quality of the noodles were better, with the maximum elasticity (0.77) and the highest score (87 points). In vitro digestion experiments showed that compared with the control group, the RDS content of the samples significantly decreased (p<0.05), and the SDS and RS contents significantly increased (p<0.05). The hydrolysis rate and eGI value significantly decreased (p<0.05). Considering the quality characteristics of noodles comprehensively, when the addition amount is 20%, the noodles have better quality and have a good hypoglycemic function.

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