【摘要】 淀粉和蛋白质是食品体系中两种重要的组分，二者之间的相互作用对淀粉的结构、理化性质及淀粉基食品的质构特性和消化性能具有重要影响。近年来，关于外源蛋白质对混合体系中淀粉—蛋白质相互作用的影响及其应用研究成为食品领域的研究热点。文章综述了淀粉和蛋白质相互作用方式，蛋白质对淀粉理化性质(糊化特性、回生特性、流变学特性、热力学特性和质构特性)及淀粉—蛋白质混合体系微观结构的影响，总结了蛋白质对混合体系中淀粉体外消化性的调控作用及机制，综述了该体系在食品加工中的应用研究进展。更多还原

【Abstract】 Starch and protein are two important components in food system. The interactions between starch and protein have important influence on the structure, physicochemical properties of starch and the texture and digestibility of starch-based food. In recent years, the effect of exogenous protein on starch-protein interaction in mixed system and its application have become a hot research topic in the field of food. This article reviews the interaction mode between starch and protein, the effect of protein on physicochemical properties(gelatinization properties, retrogradation properties, rheological properties, thermal properties and texture properties) and microstructure of starch-protein mixed system, summarizes the regulation effect of protein on digestibility of starch in mixed system and its mechanism, and presents the application of the mixed system in food processing, aiming to clarify the mechanism of interactions between starch and protein and provide theoretical reference for the research and development of starch-based food.更多还原