牛乳蛋白与淀粉相互作用的研究进展

淀粉基食品的感官品质和营养价值主要取决于淀粉在加工过程中其结构（颗粒态、分子态结构）和理化性质（糊化、流变学和回生性质）的变化。牛乳蛋白可通过疏水相互作用吸附于淀粉颗粒的表面，抑制淀粉吸水膨胀和淀粉酶对其的降解作用；牛乳蛋白亦可在静电相互作用、氢键、疏水相互作用等的共同作用下与淀粉分子间形成稳定或不稳定（相分离）的凝胶，改变淀粉基食品的流变学特性。本文综述了淀粉和牛乳蛋白之间相互作用方式以及牛乳蛋白对淀粉热特性、流变学特性和消化性质影响的最新研究进展，旨在明晰淀粉和牛乳蛋白相互作用机理，为利用牛乳蛋白改善淀粉基食品的加工性能、感官和营养品质提供指导。

Recent Advances in Interactions between Milk Protein and Starch

The sensory and nutritional quality of starch-based foods depends on the changes of structure (granular and molecular structures) and physicochemical properties (gelatinization, rheological and digestion properties) of starch during processing. Milk protein can absorb on the surface of starch granule through hydrophobic interaction, thus inhibiting its water absorption capacity and accessibility to amylase; moreover, it can alter the rheological properties of starch by entangling with starch chains to form a strong or weak (phase separation) gel under the combined action of electrostatic interaction, hydrogen bond, and hydrophobic interaction. This article reviews the recent researches on the interactions between starch and milk protein as well as the effects of milk protein on the thermal, rheological, and digestion properties of starch, which classifies the mechanism on the interactions between starch and milk protein and provides a theoretical guide for using milk protein to improving the processing performance, sensory and nutritional quality of starch-based foods.