The starch-palmitic acid complex was prepared by the reaction of different concentrations (0.1%–5.0%) of palmitic acid and yam starch. In order to find out the effects of concentration of palmitic acid on the properties of the complex, the physicochemical properties, morphological properties, freeze-thaw stability, antioxidant activity and bile acid binding capacity of complexes were studied. It was found that with the increase of palmitic acid concentration, the complex index of starch-fatty acid increased first and then decreased. When the concentration of palmitic acid was 2%, the complex index was the highest (26.39%). The crystal type has gradually changed from Ca type into mixtures of V-type pattern and B-type pattern when introduced palmitic acid. The water binding capacity, solubility, swelling power and paste clarity were decreased, while the content of resistant starch and freeze-thaw stability were obviously increased. Compared with the native starch, the antioxidant activity and bile acid binding capacity of the complex were significantly increased. All the result showed that the concentration of palmitic acid has a great influence on the physicochemical properties of modified starch and the starch-palmitic acid complexes have higher ability of controlling cholesterol and improving the anti-oxidant activity than native yam.

淀粉-棕榈酸复合物是由不同浓度（0.1％–5.0％）的棕榈酸和山药淀粉反应制得的。为了发现棕榈酸的浓度对配合物性能的影响，研究了配合物的理化性质，形态学特征，冻融稳定性，抗氧化活性和胆汁酸结合能力。发现随着棕榈酸浓度的增加，淀粉-脂肪酸的复合指数先升高后降低。当棕榈酸的浓度为2％时，复合指数最高（26.39％）。当引入棕榈酸时，晶体类型已经从Ca类型逐渐变为V型图案和B型图案的混合物。降低了水结合能力，溶解度，溶胀力和糊状透明度，抗性淀粉含量和冻融稳定性明显提高。与天然淀粉相比，该复合物的抗氧化活性和胆汁酸结合能力显着提高。所有结果表明，棕榈酸的浓度对改性淀粉的理化性质有很大影响，并且淀粉-棕榈酸复合物具有比天然山药更高的控制胆固醇和提高抗氧化活性的能力。