Abstract: In this work,corn starch(CS),potato starch(PS)and high amylose maize starch(HAMS)were selected(respectively)as hosts,and allicin formed in the process of high-speed blending of garlic was as guest,the complexation between starch and allicin were investigated based on high-speed blending method. The physicochemical properties and antibacterial activity of these inclusions(CS-A,PS-A,and HAMS-A)were investigated. When the mass ratio of starch to garlic(dry base)was 1:2(CS),1:6(PS)and 1:2(HAMS),and the corresponding treating time was 40,60 and 40 min,the contents of allicin in produced inclusions were higher. The results of iodine binding experiment showed that the order of forming complexation of these starches was:HAMS>PS>CS. All formed complexes showed that the starch granules swelled,their degree of crystallinity was decreased,and no V-type crystalline structure was observed. The order of thermal stability of these starch-allicin complexes was:HAMS-A > PS-A > CS-A. The order of antimicrobial activity of these complexes was:HAMS-A > PS-A > CS-A. Therefore,this study could provide technical support for the efficient utilization of allicin and the development of starch based allicin microcapsules.