本文研究了常用食用油脂和加热方式对小麦淀粉结构和体外消化性的影响。首先将黄油、棕榈油、大豆油等食用油与小麦淀粉按1:5（w/w）比例共混，然后对其分别进行恒定高温和持续升温两种热处理，制备淀粉-脂质复合物，并测定了其脂质含量、颗粒形貌、结晶结构、热力学性质及体外消化性。结果表明，淀粉与脂质复合后，结合脂质含量显著增加，其结晶结构由A型转变为A+V型。其中，棕榈油更易与小麦淀粉形成稳定的复合物。持续升温热处理较恒定高温相比，形成的复合物更稳定，且形成复合物的慢消化淀粉(SDS)及抗性淀粉(RS)含量均显著增加。经恒定高温热处理后，小麦淀粉-大豆油的SDS含量最高，为15.8%；经持续升温热处理后，小麦淀粉-棕榈油的SDS含量最高，达16.4%。

The effects of common edible oils and heating methods on starch structure and in vitro digestibility of wheat starch were studied. The edible oils such as butter, palm oil and soybean oil were blended with wheat starch at the ratio of 1: 5 (w / w), and then were treated with constant high temperature heating and consecutive heating up respectly to prepare starch-lipid complexes. The lipids content, particle morphology, crystalline structures, thermal properties and in vitro digestibility of the complexes were determined. The results showed that complexed-lipids content of wheat starch increased significantly, and the crystalline structure of wheat starch changed from A type to A+V type after complexed with lipids. Among them, palm oil was easier to form stable complex with wheat starch. Compared with constant high temperature heating treatment, the complexes formed by consecutive heating up treatment were more stable, and the content of slow digestible starch (SDS) and resistant starch (RS) of complexes were significantly increased. After constant high temperature heating treatment, the starch-soybean oil complex showed the highest SDS content (15.8%), while the starch-palm oil complex showed the highest SDS content (16.4%) using consecutive heating up treatment.