The linear component of starch, especially amylose, is capable of forming inclusion complex (IC) with various small molecules. It could significantly modify the structure and properties of starch, and it could bring beneficial effects when bioactive compounds can be encapsulated. This review discusses the formation and characterization of the starch-guest IC and focuses on the recent developments in the use of starch ICs for the encapsulation and controlled release of bioactive guest compounds. A great number of guest compounds, such as lipids, aroma compounds, pharmaceuticals, and phytochemicals, were studied for their ability to be complexed with starch and/or amylose and some of the formed ICs were evaluated for the chemical stability improvement and the guest release regulation. Starch-guest ICs has a great potential to be a delivery system, as most existing studies demonstrated the enhancement on guest retention and the possibility of controlled release.

淀粉的线性成分，尤其是直链淀粉，能够与各种小分子形成包合物（IC）。它可以显着改变淀粉的结构和性质，并且可以在封装生物活性化合物时带来有益的效果。本综述讨论了淀粉客体 IC 的形成和表征，并重点介绍了使用淀粉 IC 来封装和控制生物活性客体化合物的释放的最新进展。研究了大量的客体化合物，如脂质、芳香化合物、药物和植物化学物质，它们与淀粉和/或直链淀粉复合的能力，并评估了一些形成的 IC 的化学稳定性改善和客体释放规定。Starch-guest IC 有很大的潜力成为一个交付系统，