关键词: 淀粉；盐离子；理化性质；相互作用；影响规律

Abstract: This paper provides a systematic review of the literature regarding salt ion-starch interaction mechanisms, focusing on the influence of salt ions with different valences on the key physicochemical properties of starch, including phase transition behavior during gelatinization, gel network strength, dynamic rheological characteristics, and molecular conformation. It also compares the regulatory effects of different salt ions on the dielectric properties of starch-water systems including the correlation of anions and cations with the Hofmeister series, alongside the salting-out or salting-in effects induced by ions with varying charge densities. This review aims to provide a theoretical foundation for the textural design of starch-based foods and the application of salts in their industrial production.

Key words: starch; salt ions; physicochemical properties; interaction; influencing pattern