淀粉-蛋白混合体系的制备、理化特性及应用研究进展

Progress in the Preparation,Physicochemical Properties and Application of Starch-Protein Mixed Systems

淀粉和蛋白质是食品的重要组成成分,除能提供丰富的营养成分外,对食品的理化特性和食品品质也有显著影响。淀粉和蛋白质之间形成的混合体系(复合物、凝胶、混合物等)可改善淀粉及蛋白质的理化特性,已引起食品、生物、医药等行业的广泛关注。本文综述了国内外淀粉-蛋白混合体系的制备方法、混合体系的形成对食品理化特性的影响及其应用研究进展,为拓展淀粉及蛋白在食品工业中的应用提供理论依据。

Starch and protein,two important nutritional components of foods,have a significant effect on their physicochemical properties and quality.Starch-protein mixed systems(complexes,gels and mixtures)have better physicochemical properties than either alone,and have attracted extensive attention from food,medicine and other industries.This review summarizes the preparation methods for starch-protein mixed systems and their effect on the physicochemical properties of foods,as well as recent progress in their application.This review may provide a theoretical basis for extending the applications of starch and protein in the food industry.