Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high-pressure homogenization process, and the effect of high pressure homogenization (HPH) on the slow digestion properties of LS-GMS was investigated. The digestion profiles showed HPH treatment reduced the digestive rate of LS-GMS, and the extent of this change was dependent on homogenized pressure. Scanning electron microscopy displayed HPH treatment change the morphology of LS-GMS, with high pressure producing more compact block-shape structure to resist enzyme digestion. The results of Gel-permeation chromatography and Small-angle X-ray scattering revealed high homogenization pressure impacted molecular weight distribution and semi-crystalline region of complexes, resulting in the formation of new semi-crystalline with repeat unit distance of 16–18 nm and molecular weight distribution of 2.50–2.80 × 10⁵ Da, which displayed strong enzymatic resistance. Differential scanning calorimeter results revealed new semi-crystalline lamellar may originate from type-II complexes that exhibited a high transition temperature.

利用莲子淀粉（LS）和单硬脂酸甘油酯（GMS）通过高压均质工艺制备淀粉-脂质复合物，研究了高压均质（HPH）对LS-GMS慢消化性能的影响。消化图谱表明，HPH处理降低了LS-GMS的消化率，并且这种变化的程度取决于均质压力。扫描电子显微镜显示，HPH处理改变了LS-GMS的形态，高压产生了更紧密的块状结构以抵抗酶消化。凝胶渗透色谱和小角度X射线散射的结果表明，高均质化压力影响了配合物的分子量分布和半结晶区域，⁵  Da，表现出很强的酶抗性。差示扫描量热仪结果显示，新的半结晶片层可能源自表现出高转变温度的II型配合物。