花青素–淀粉复合物的结构修饰、 构效关系与功能特性研究进展
A Review of the Current State of Research Concerning Structural Modification, Structure-Activity Relationship, and Functional Properties of Anthocyanin-Starch Complexes Is Presented Herein
DOI: 10.12677/hjfns.2026.154056, PDF,    科研立项经费支持
作者: 吴 佳, 龙 裔, 邱玉鑫：成都大学基础医学院，四川 成都；黄静玮*：成都大学基础医学院，四川 成都；农业农村部杂粮加工重点实验室，成都大学，四川 成都
关键词: 花青素–淀粉复合物；非共价相互作用；多尺度结构；消化特性；回生抑制；益生元效应；Anthocyanin-Starch Complex； Non-Covalent Interaction； Multi-Scale Structure； Digestive Properties； Retrogradation Inhibition； Prebiotic Effect
摘要: 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。
Abstract: 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 complexes. It highlights the functional properties and structure-activity relationships, including concentration-dependent modulation of rheology and texture, dual mechanisms of retrogradation inhibition, triple action nodes in digestive regulation, and prebiotic effects in the gut. On this basis, the challenges facing industrialization—such as technological scaling, cost, regulatory issues, and market acceptance—are analyzed. Future directions integrating artificial intelligence-based molecular simulation, synthetic biology, precision processing, and multi-technique coupling strategies are also discussed. This review aims to provide a theoretical basis for the rational design of anthocyanin-starch complexes and the development of health-oriented food products.
文章引用：吴佳, 龙裔, 邱玉鑫, 黄静玮. 花青素–淀粉复合物的结构修饰、 构效关系与功能特性研究进展[J]. 食品与营养科学, 2026, 15(4): 520-532. https://doi.org/10.12677/hjfns.2026.154056

参考文献

[1] Zhao, D., Zhang, K., Guo, D. and Tong, X. (2023) Effect of Tea Polyphenols on the Physicochemical, Structural and Digestive Properties of Modified High Amylose Corn Starch. Food & Function, 14, 5196-5204. [Google Scholar] [CrossRef] [PubMed]
[2] 宋靖郑, 韩四海, 刘建学, 等. 阿魏酸协同韧化处理对马铃薯淀粉的改性作用[J]. 中国食品学报, 2024, 24(9): 51-59.
[3] Sun, S., Jin, Y., Hong, Y., Gu, Z., Cheng, L., Li, Z., et al. (2021) Effects of Fatty Acids with Various Chain Lengths and Degrees of Unsaturation on the Structure, Physicochemical Properties and Digestibility of Maize Starch-Fatty Acid Complexes. Food Hydrocolloids, 110, Article ID: 106224. [Google Scholar] [CrossRef] 
[4] Wallace, T.C. and Giusti, M.M. (2015) Anthocyanins. Advances in Nutrition, 6, 620-622. [Google Scholar] [CrossRef] [PubMed]
[5] Yang, X., Yu, T., Rao, L., Wang, Y. and Liao, X. (2025) Outer Shell: Natural Biomaterial Derived from Starch for Effective Anthocyanin Interaction. International Journal of Biological Macromolecules, 312, Article ID: 144121. [Google Scholar] [CrossRef] [PubMed]
[6] Li, F., Chen, Z., Chang, M., Zhang, X., Liu, X. and Wang, J. (2023) Three Anthocyanin-Rich Berry Extracts Regulate the In Vitro Digestibility of Corn Starch: Physicochemical Properties, Structure and α-Amylase. International Journal of Biological Macromolecules, 253, Article ID: 127484. [Google Scholar] [CrossRef] 
[7] Xu, J., Li, X., Liu, S., Zhao, P., Huo, H. and Zhang, Y. (2019) Effect of Nanocrystallization of Anthocyanins Extracted from Two Types of Red-Fleshed Apple Varieties on Its Stability and Antioxidant Activity. Molecules, 24, Article No. 3366. [Google Scholar] [CrossRef] [PubMed]
[8] Miao, L., Xu, Y., Jia, C., Zhang, B., Niu, M. and Zhao, S. (2021) Structural Changes of Rice Starch and Activity Inhibition of Starch Digestive Enzymes by Anthocyanins Retarded Starch Digestibility. Carbohydrate Polymers, 261, Article ID: 117841. [Google Scholar] [CrossRef] [PubMed]
[9] 杜萌, 王月慧, 丁文平, 等. 不同烷基链长度磺酸钠乳化剂对玉米淀粉结构与表面性质影响[J]. 农业工程学报, 2025, 41(8): 301-309.
[10] Zhang, W.D., Zhu, H.B., Rong, L.Y., et al. (2023) Purple Red Rice Bran Anthocyanins Reduce the Digestibility of Rice Starch by Forming V-Type Inclusion Complexes. Food Research International, 166, Article ID: 112578. [Google Scholar] [CrossRef] [PubMed]
[11] 李奎, 魏代巍, 李姝琪, 等. 欧李原花青素对马铃薯淀粉消化的影响[J]. 食品与发酵工业, 2023, 49(2): 212-217.
[12] Zhou, H.B., Peng, S.H., Liu, Y.M., Wang, T., Weng, X.H., Liu, G., et al. (2024) Structural Changes of Potato Starch and Activity Inhibition of Starch Digestive Enzymes by Anthocyanin from Lingonberry (Vaccinium uliginosum L.) Retarded Starch Digestibility. International Journal of Biological Macromolecules, 281, Article ID: 136673. [Google Scholar] [CrossRef] [PubMed]
[13] Cabrera-Ramírez, A.H., Cervantes-Ramírez, E., Morales-Sánchez, E., Rodriguez-García, M.E., Reyes-Vega, M.d.l.L. and Gaytán-Martínez, M. (2021) Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation. Polysaccharides, 2, 187-201. [Google Scholar] [CrossRef] 
[14] 苗兰鸽, 许燕, 赵思明, 等. 花青素对不同直链淀粉含量的淀粉理化特性的影响[J]. 食品工业科技, 2020, 41(14): 22-28.
[15] 李雅丽, 季原, 胡金朋, 等. 葡萄籽原花青素-糯米淀粉复合物性质的结构基础[J]. 保山学院学报, 2024, 43(2): 24-31.
[16] Lavelli, V., Sri Harsha, P.S.C., Ferranti, P., Scarafoni, A. and Iametti, S. (2016) Grape Skin Phenolics as Inhibitors of Mammalian α-Glucosidase and α-Amylase—Effect of Food Matrix and Processing on Efficacy. Food & Function, 7, 1655-1663. [Google Scholar] [CrossRef] [PubMed]
[17] Kolev, T., Chochkov, R. and Boz, H. (2023) Rheological Properties of Dough and Quality Characteristic of Wheat Whole Grain Bread Added with Black Chokeberry (Aronia melanocarpa). Journal of Multidisciplinary Engineering Science Studies, 9, 4844-4851.
[18] Wu, T., Sun, N., Chan, Z., Chen, C., Wu, Y. and Chau, C. (2022) Enhancement of Digestion Resistance and Glycemic Control of Corn Starch through Conjugation with Gallic Acid and Quercetin Using the Free Radical Grafting Method. Processes, 10, Article No. 2610. [Google Scholar] [CrossRef] 
[19] Sohany, M., Tawakkal, I.S.M.A., Ariffin, S.H., Shah, N.N.A.K. and Yusof, Y.A. (2021) Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films. Foods, 10, Article No. 2005. [Google Scholar] [CrossRef] [PubMed]
[20] Butković, V. (2009) Nitroxide Mediated Degradation of Anthocyanidins. Croatica Chemica Acta, 82, 707-713.
[21] Leonarski, E., Cesca, K., de Oliveira, D. and Zielinski, A.A.F. (2023) A Review on Enzymatic Acylation as a Promising Opportunity to Stabilizing Anthocyanins. Critical Reviews in Food Science and Nutrition, 63, 6777-6796. [Google Scholar] [CrossRef] [PubMed]
[22] Xu, Q., Zhou, Y.J., Luo, L.P., et al. (2017) Acylation of Blueberry Anthocyanins with Aliphatic Carbonyl Acids and Their Stability Analysis. In: Proceedings of the 2017 6th International Conference on Energy and Environmental Protection (ICEEP 2017), Atlantis Press, 904-907.
[23] Khalifa, I., Li, Z., Zou, X., Nawaz, A., Walayat, N., Manoharadas, S., et al. (2024) RuBisCo Can Conjugate and Stabilize Peonidin-3-o-p-coumaroylrutinoside-5-o-glucoside in Isotonic Sport Models: Mechanisms from Kinetics, Multispectral, and LibDock Assays. Food Chemistry, 438, Article ID: 138006. [Google Scholar] [CrossRef] [PubMed]
[24] 乔炳乾, 付田田, 牛丽亚, 等. 葡萄籽原花青素对不同淀粉理化性质影响的研究[J]. 中国粮油学报, 2020, 35(6): 59-64.
[25] 张成浩. 原花青素对不同淀粉理化性质的影响[D]: [硕士学位论文]. 南昌: 南昌大学, 2020.
[26] Ye, Z.W., Liu, M.Y., Lyu, J., Rong, H. and Gan, L. (2025) Influence of Enzymatic Acylation on the Stability and Antioxidant Properties of Cyanidin-3-o-glucoside in Both Aqueous and Lipid Systems. Molecules, 30, Article No. 2015. [Google Scholar] [CrossRef] [PubMed]
[27] Zhang, Z., Tian, J., Fang, H., Zhang, H., Kong, X., Wu, D., et al. (2020) Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins. Molecules, 25, Article No. 1123. [Google Scholar] [CrossRef] [PubMed]
[28] 郭文会, 张丽霞, 陈晓明, 等. 黑豆花色苷-豌豆淀粉复合物制备及其抗氧化活性研究[J]. 粮食与油脂, 2024, 37(12): 128-134.
[29] Li, Q., Guo, A., Rao, L., Zhao, L., Wang, Y. and Liao, X. (2024) Tunable Interactions in Starch-Anthocyanin Complexes Switched by High Hydrostatic Pressure. Food Chemistry, 436, Article ID: 137677. [Google Scholar] [CrossRef] [PubMed]
[30] 王金晶. 葡萄籽原花青素对面团流变及其品质特性的研究[D]: [硕士学位论文]. 天津: 天津科技大学, 2024.
[31] 陈丽媛, 杨敏, 孔青, 等. 紫玉米芯花青素的超声波辅助提取及喷雾干燥的工艺优化[J]. 食品工业科技, 2017, 38(16): 199-204+209.
[32] Vedove, T.M.A.R.D., Maniglia, B.C. and Tadini, C.C. (2021) Production of Sustainable Smart Packaging Based on Cassava Starch and Anthocyanin by an Extrusion Process. Journal of Food Engineering, 289, Article ID: 110274. [Google Scholar] [CrossRef] 
[33] Mirmoghtadaie, L., Kadivar, M. and Shahedi, M. (2009) Effects of Cross-Linking and Acetylation on Oat Starch Properties. Food Chemistry, 116, 709-713. [Google Scholar] [CrossRef] 
[34] Tarone, A.G., Cazarin, C.B.B. and Marostica Junior, M.R. (2020) Anthocyanins: New Techniques and Challenges in Microencapsulation. Food Research International, 133, Article ID: 109092. [Google Scholar] [CrossRef] [PubMed]
[35] 吴朝霞, 孟, 林琳, 臧辉. 几种微胶囊包裹方法对葡萄籽原花青素包裹效果的对比研究[J]. 食品工业科技, 2005(9): 67-68+72.
[36] Farnad, N. and Farhadi, K. (2023) Simple and Complex Coacervation Methods for the Nanoencapsulation of Rosa damascena Mill L. Anthocyanin in Zein/Potato Starch: A New Approach to Enhance Antioxidant and Thermal Properties. Journal of Food Science, 88, 1019-1032. [Google Scholar] [CrossRef] [PubMed]
[37] 袁虎, 陈复生. 花青素-淀粉智能指示膜的制备及性能研究[J]. 粮油食品科技, 2024, 32(4): 129-135.
[38] 谢莉. 紫甘蓝花青素对面筋蛋白网络结构及面团品质的影响[D]: [硕士学位论文]. 合肥: 合肥工业大学, 2024.
[39] Vidana Gamage, G.C., Lim, Y.Y. and Choo, W.S. (2022) Sources and Relative Stabilities of Acylated and Nonacylated Anthocyanins in Beverage Systems. Journal of Food Science and Technology, 59, 831-845. [Google Scholar] [CrossRef] [PubMed]
[40] Feng, N., She, S., Hu, H., Tang, S., Tan, J., Wu, Q., et al. (2021) Effects of Oligomeric Procyanidins from Lotus Seedpod on the Retrogradation Properties of Rice Starch. Frontiers in Nutrition, 8, Article ID: 751627. [Google Scholar] [CrossRef] [PubMed]
[41] 许晨, 刘锐, 孙婵婵, 等. 原花青素抑制玉米淀粉回生作用的研究[J]. 食品安全质量检测学报, 2015, 6(5): 1811-1818.
[42] 饶晨露. 挤出耦合亲水胶体及阿魏酸调控板栗淀粉回生及消化性质的研究[D]: [硕士学位论文]. 广州: 华南理工大学, 2022.
[43] 涂园, 李晓玺, 陆萍, 等. 发酵过程中原花青素对大米淀粉多尺度结构及体外消化特性的调控[J]. 现代食品科技, 2022, 38(3): 152-158+285.
[44] 陈荣达. 紫娟茶花青素抑制酪氨酸酶活性及其作用机制研究[D]: [硕士学位论文]. 长春: 长春师范大学, 2021.
[45] 郭雅靖, 颜梦婷, 林圣楠, 等. 几种原花青素的降血糖作用及与常见食品原料的结合研究[J]. 食品科学, 2017, 38(19): 156-163.
[46] Lu, Y. and Yeap Foo, L. (2000) Antioxidant and Radical Scavenging Activities of Polyphenols from Apple Pomace. Food Chemistry, 68, 81-85. [Google Scholar] [CrossRef] 
[47] 李淼, 胡文泽, 岳国鑫, 等. 高聚原花青素降解技术研究进展[J]. 食品工业科技, 2022, 43(7): 417-423.
[48] 陈伟平, 毛童俊, 樊林, 等. 紫心甘薯对高脂血症大鼠脂质代谢及氧化应激的影响[J]. 浙江大学学报(医学版), 2011, 40(4): 360-364.
[49] 扶晓菲, 鄢明辉, 游春苹. 原花青素生理功能及其与肠道微生物相互作用的研究进展[J]. 食品工业科技, 2020, 41(10): 350-357.
[50] Yue, Y., Nielsen, D.S.G., Forssten, S.D., Knudsen, K.E.B., Saarinen, M.T., Ouwehand, A.C., et al. (2021) Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair in Vitro. Applied Sciences, 11, Article No. 4174. [Google Scholar] [CrossRef] 
[51] Zhu, F. (2015) Interactions between Starch and Phenolic Compound. Trends in Food Science & Technology, 43, 129-143. [Google Scholar] [CrossRef] 
[52] Yang, J., Dong, M., Fang, F., Li, Y. and Li, C. (2024) Effects of Varied Preparation Processes on Polyphenol-Rice Starch Complexes, in Vitro Starch Digestion, and Polyphenols Release. Food Chemistry, 450, Article ID: 139330. [Google Scholar] [CrossRef] [PubMed]
[53] 涂安, 景成童, 王建航, 等. 等离子体辅助处理对鹰嘴豆淀粉-姜黄素复合物结构和功能性质的影响[J]. 食品安全质量检测学报, 2023, 14(24): 264-271.
[54] Aalim, H., Arslan, M., Abaker, H.M.A., Hashim, S.B.H., Tahir, H.E., Karim, N., et al. (2026) Phenolics Distribution in Rice and Their Macromolecular Interactions: A Matrix-Centric Perspective. Foods, 15, Article No. 660. [Google Scholar] [CrossRef] 
[55] Wang, R., Liu, C., Zhang, K., Sun, R., Liu, S., Chang, X., et al. (2025) Effect of High Hydrostatic Pressure on Physicochemical and Digestive Properties of Catechin-Chestnut Starch Complexes. Food Chemistry, 485, Article ID: 144501. [Google Scholar] [CrossRef] [PubMed]
[56] Raza, H., Li, S., Zhou, Q., He, J., Cheng, K.W., Dai, S., et al. (2023) Effects of Ultrasound-Induced V-Type Rice Starch-Tannic Acid Interactions on Starch in Vitro Digestion and Multiscale Structural Properties. International Journal of Biological Macromolecules, 246, Article ID: 125619. [Google Scholar] [CrossRef] [PubMed]
[57] Wang, Y., Wang, D., Xing, M., Ji, M., Jiang, X., Jia, L., et al. (2025) Effect and Mechanism of Chlorogenic Acid Inhibition of Starch Enzymatic Hydrolysis: Comparison of Different Processing Methods. Food Chemistry: X, 29, Article ID: 102796. [Google Scholar] [CrossRef] [PubMed]
[58] Koev, T.T., Harris, H.C., Kiamehr, S., Khimyak, Y.Z. and Warren, F.J. (2022) Starch Hydrogels as Targeted Colonic Drug Delivery Vehicles. Carbohydrate Polymers, 289, Article ID: 119413. [Google Scholar] [CrossRef] [PubMed]
[59] de Oliveira, A.A., Torres, A.G., Perrone, D. and Monteiro, M. (2021) Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice. Foods, 10, Article No. 2246. [Google Scholar] [CrossRef] [PubMed]
[60] 全国特殊膳食标准化技术委员会. 黑果枸杞及其制品中花青素(花色苷)的含量测定pH示差法[S]. 北京: 中国标准出版社, 2022.