Abstract:The extracted ginkgo starch was debranched using Prulanase，yielding debranched ginkgo starch.The debranched ginkgo starch was later complexed with lauric acid（lauric acid，LA）to yield the debranched ginkgo starch-lauric acid complex（ginkgo starch-lauric acid complex，GSL）.The GSL complex was characterized by scanning electron microscopy，molecular docking，Fourier transform infrared spectroscopy，and Xray diffraction，it was found that the GSL had an irregular blocky structure with a dense lamellar surface as observed by scanning electron microscopy.，molecular docking results indicated that lauric acid could enter the helical cavity of the right-handed single helix starch through hydrogen bonding and hydrophobic interactions，and both short-range and long-range molecular orders were enhanced，with increased crystallinity and a denser internal structure.The in vitro digestion results showed that the digestibility of the GSL was reduced by approximately 20%.This diminished digestibility likely stems from a marked increase in the content of resistant starch coupled with a notable decrease in the content of rapidly digestible starch，enhancing the complex’s resistance to enzymatic digestion.The fermentation treatment of the intestinal flora revealed a significant reduction in the pH of the GSL and a significant increase in the production of short-chain fatty acids.In summary，the low digestibility and prebiotic properties of the GSL position it as a promising source for new starch-based nutritional foods.