淀粉-親水膠體相互作用及其對淀粉功能特性影響的研究進(jìn)展

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DOI：10.3969/j.issn.1000-9973.2025.07.033

中圖分類號：TS236.9 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）07-0223-05

Research Progress on Starch-Hydrophilic Colloid Interactions and Their Effects on Functional Properties of Starch

NIU Bin1 ，ZHU Xiao-pei2，YAN Yi-zhe2 * （1.College of Food Science and Technology， Henan Agricultural University， Zhengzhou 450002， China；2.College of Food and Bioengineering，Zhengzhou University of Light Industry，Zhengzhou 45ooo1，China）

Abstract： Starch is a kind of high-molecular carbohydrate from a wide range of sources，which has unique physicochemical properties.However， the structural stability of starch is limited under extreme pH and shear conditions. Compounding with non-starch hydrophilic coloids is one of the ways to improve the functional properties of starch. In this paper，the effects of compounding of starch and hydrophilic colloids （Arabic gum，guar gum，pectin， konjac gum，and so on） on the physicochemical properties of starch are mainly introduced，the possible interaction mechanism during the compounding of starch and hydrophilic colloids is analyzed，and the application of starch and hydrophilic colloids in modern food industry is further summarized，which has provided a theoretical basis for the development of new and efficient composite food additives.

Key words：starch；hydrophilic colloid;interaction;mechanism；application

天然淀粉作為一種可再生和能夠生物降解的綠色資源，一直作為增稠劑、黏合劑、甜味劑和乳化劑廣泛應(yīng)用于食品中。（剩余13387字）