谷物中淀粉-蛋白质相互作用研究进展

作为谷物中含量最丰富的两种生物大分子，淀粉与蛋白质之间的相互作用对谷物制品的品质与营养等具有重要影响。文中概述了淀粉与蛋白质相互作用的类型及影响因素，以及谷物中淀粉与蛋白质相互作用对淀粉糊化、消化、流变学特性的影响，最后综述了相互作用的研究方法，主要包括光谱学方法和结构解析技术。通过探索淀粉-蛋白质的相互作用规律以期提高人们对谷物多组分结构和性质的认识，从而为谷物深加工提供一定的理论依据，促进新型谷物制品的研发。

Research progress of starch-protein interactions in cereals

As the two most abundant biomacromolecules in cereals, the interaction between starch and protein has significant impact on the quality and nutrition of cereal products. In this review, we first gave a brief introduction to the types of starch-protein interaction and its influencing factors as well as the influence of the interaction between protein and starch on starch pasting, digestion, rheology. Furthermore, the research methods about the interaction, mainly including spectroscopic method and structure analysis technique was summarized. By exploring the rule of starch-protein interaction, we hope to improve people''s understanding of the multi-component structure and properties of cereals, so as to provide some theoretical basis for deep processing of grain and promote the research and development of new cereal products .