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Research Progress on the Application of Starch and Its Lubricating Properties
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Hui CHEN1, Huaizhong LIU2, Yuxin ZHU1, An WU2, Mengqin LI1, Shunshun LIN1, *
Science and Technology of Food Industry | 2026, 47(14) : 469 - 476
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Science and Technology of Food Industry | 2026, 47(14): 469-476
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Research Progress on the Application of Starch and Its Lubricating Properties
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Hui CHEN1, Huaizhong LIU2, Yuxin ZHU1, An WU2, Mengqin LI1, Shunshun LIN1, *
Affiliations
  • 1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
  • 2Bei Yi Food (Shandong) Co., Ltd., Linyi 276000, China
Published: 2026-07-15 doi: 10.13386/j.issn1002-0306.2025050286
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Starch, as one of the most fundamental components in food, plays a crucial role in daily human consumption. To provide a systematic understanding of the lubricating properties of starch and its applications across various industries, this paper reviews two widely accepted lubrication mechanisms: The lubricating film mechanism and the ball bearing mechanism. The paper emphasizes the application of starch in dairy products, gel-like foods, baked goods, 3D-printed foods, and as a fat substitute, particularly highlighting its function in enhancing lubrication sensation and sensory quality. Furthermore, this paper presents a comprehensive analysis of the research advancements and application potential of starch and its modified derivatives in the food industry and related sectors, including lubricants, pharmaceuticals, and cosmetics. Studies indicate that starch-based lubricating materials offer notable advantages over traditional synthetic lubricants in specific areas such as oral food processing, pharmaceutical capsule lubrication, biodegradable coatings, and cosmetic formulations. These benefits align with the current global demand for sustainable development and eco-friendly manufacturing practices, underscoring the significant scientific and practical value of starch-based materials. This paper aims to provide a theoretical foundation and scientific reference for the development of healthier, tastier, and more sustainable starch-based lubricating materials in the future.

food oral processing  /  starch  /  lubricity  /  sensory properties  /  fat substitution  /  gelatin
陈慧, 刘怀忠, 朱育欣, 吴安, 李梦琴, 林顺顺. 淀粉及其润滑特性的应用研究进展. 食品工业科技, 2026 , 47 (14) : 469 -476 . DOI: 10.13386/j.issn1002-0306.2025050286
Hui CHEN, Huaizhong LIU, Yuxin ZHU, An WU, Mengqin LI, Shunshun LIN. Research Progress on the Application of Starch and Its Lubricating Properties[J]. Science and Technology of Food Industry, 2026 , 47 (14) : 469 -476 . DOI: 10.13386/j.issn1002-0306.2025050286
Year 2026 volume 47 Issue 14
104
38
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doi: 10.13386/j.issn1002-0306.2025050286
  • Receive Date:2025-05-28
  • Online Date:2026-10-22
  • Published:2026-07-15
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  • Received:2025-05-28
Affiliations
    1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
    2Bei Yi Food (Shandong) Co., Ltd., Linyi 276000, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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