Progress in the Preparation, Physicochemical Properties and Application of Starch-Protein Mixed Systems

doi:10.7506/spkx1002-6630-20201106-064

Abstract

Abstract: Starch and protein, two important nutritional components of foods, have a significant effect on their physicochemical properties and quality. Starch-protein mixed systems (complexes, gels and mixtures) have better physicochemical properties than either alone, and have attracted extensive attention from food, medicine and other industries. This review summarizes the preparation methods for starch-protein mixed systems and their effect on the physicochemical properties of foods, as well as recent progress in their application. This review may provide a theoretical basis for extending the applications of starch and protein in the food industry.

Key words: protein; starch; mixed systems; physicochemical properties

CLC Number:

TS231

LIU Sidi, WANG Bailong, HUANG Minli, ZENG Muhua, ZHENG Baodong, GUO Zebin. Progress in the Preparation, Physicochemical Properties and Application of Starch-Protein Mixed Systems[J]. FOOD SCIENCE, 2022, 43(1): 345-352.

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Progress in the Preparation, Physicochemical Properties and Application of Starch-Protein Mixed Systems

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