Abstract:The interaction between three different crystal types of starch[tapioca starch（type A），potato starch（type B）and yam starch（type C）]and glyceryl monostearate was studied.The starch-glyceryl monostearate complexes were prepared by rapid viscosity analyzer（RVA）.The results showed that compared with that of the original starch，the complex indexes of the three different crystal types of starches after the use of RVA were significantly increased，with tapioca starch-glyceryl monostearate having the highest complex index.Scanning electron microscope displayed that the morphology of the starch granules changed remarkably and were damaged into the shape of sheets or blocks.X-ray diffraction analysis revealed that the three starches all presented type V crystal structure，and the crystallinity decreased.Raman and Fourier transform infrared spectroscopy demonstrated that there was a decrease in the short-range order and an increase in the long-range order of the complexes.Differential scanning calorimetry showed that the gelatinization temperature and enthalpy of the three starch complexes reduced，and the enthalpy of tapioca starch（type A）lowered most obviously.