淀粉-亲水胶体相互作用及其对淀粉功能特性影响的研究进展

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DOI：10.3969/j.issn.1000-9973.2025.07.033

中图分类号：TS236.9 文献标志码：A 文章编号：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

天然淀粉作为一种可再生和能够生物降解的绿色资源，一直作为增稠剂、黏合剂、甜味剂和乳化剂广泛应用于食品中。（剩余13387字）