食物源肽与淀粉相互作用的研究进展

食物源肽与淀粉之间的相互作用对淀粉基食品的结构及特性具有重要影响。食物源肽能够通过氢键、静电和疏水相互作用附着在淀粉颗粒表面，形成物理屏障；还能够在氢键和静电相互作用的共同作用下与淀粉分子形成凝胶结构，从而改变淀粉基食品的结构与特性。本文就食物源肽与淀粉相互作用方式，食物源肽对淀粉结构、理化（流变学、热力学和糊化性质）性质与消化特性的影响，以及食物源肽-淀粉体系的应用进行综述，以期为食物源肽与淀粉在功能食品中的应用提供理论基础。

Research Progress on the Interaction between Food-Derived Peptides and Starch

The interaction between food-derived peptides and starch has an important impact on the structure and properties of starch-based foods. Food-derived peptides can adhere to the surface of starch granules through hydrogen bonds and electrostatic and hydrophobic interactions, forming a physical barrier, and they can also form a gel structure with starch molecules by hydrogen bonds and electrostatic interaction, which in turn can change the structure and characteristics of starch-based foods. This paper reviews the interaction between food-derived peptides and starch, the effects of food-derived peptides on the structure, physicochemical (rheological, thermodynamic and gelatinization properties) and digestive properties of starch, and the application of food-derived peptide-starch system. This review is expected to provide a theoretical basis for the application of food-derived peptides and starch in functional foods.