牛斌,朱小培,闫溢哲

• 1:河南农业大学食品科学技术学院
• 2:郑州轻工业大学食品与生物工程学院

摘要(Abstract)：

淀粉是一种来源广泛的高分子碳水化合物，具有独特的理化性质。然而，在极端pH和剪切条件下，淀粉的结构稳定性表现出一定的局限性，而与非淀粉亲水胶体复合是改善淀粉功能性质的有效方法之一。文章主要介绍了淀粉与亲水胶体(阿拉伯胶、瓜尔胶、果胶和魔芋胶等)复配后对淀粉理化性质的影响，分析了淀粉与亲水胶体复配过程中可能的相互作用机理，进一步总结了其在现代食品工业中的应用，为开发新型高效的复合型食品添加剂提供了理论依据。

关键词(KeyWords)： 淀粉;亲水胶体;相互作用;机理;应用

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32101945);; 河南省青年人才托举工程项目(2024HYTP035)

作者(Author): 牛斌,朱小培,闫溢哲

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