近年来，通过添加外源物与淀粉形成结构稳定的复合物，来改善淀粉的糊化老化、流变等性质成为研究热点。菊粉作为一种可溶性膳食纤维和新资源食品原料，因具有良好的理化性质及显著的生理功能而被广泛应用于淀粉基食品中。研究表明，菊粉通过与淀粉竞争体系水分子并限制水分子的流动来抑制淀粉颗粒的膨胀和直链淀粉的浸出，从而延缓淀粉糊化和老化行为；同时，菊粉能够与直链淀粉相互作用来提高复合物凝胶的稳定性，防止淀粉凝胶在外力作用下发生变形；此外，菊粉能够通过包裹在淀粉颗粒表面来阻止消化酶与淀粉的接触，从而抑制淀粉消化。该文总结了菊粉对淀粉热特性及消化特性等的影响及作用机理，以期为菊粉在淀粉基食品中的合理应用提供借鉴和参考。

In recent years, it has become a research hotspot to improve the gelatinization, aging, rheology and other properties of starch by adding exogenous substances to form a structurally stable complex with starch. As a soluble dietary fiber and new resource food raw material, inulin is widely used in starch-based foods because of its good physicochemical properties and significant physiological functions. Previous research showed that inulin could inhibit the swelling of starch granules and the leaching of amylose by competing with starch for water molecules and restricting the flow of water molecules, thereby delaying starch gelatinization and aging behavior. At the same time, inulin can interact with amylose to improve the stability of the complex gel, and prevent the starch gel from being deformed under the action of external force. In addition, inulin is able to inhibit starch digestion by wrapping the surface of starch granules to block the contact between the digestive enzymes and starch. In this review, the effects and mechanism of inulin on the thermal and digestive properties of starch are summarized, in order to provide reference for the rational application of inulin in starch-based foods.

湖南省重点领域研发计划项目（2019NK2131）；湖南农业大学研究生科研创新项目（2023XC041）；湖南省研究生科研创新项目（QL20230178）