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Review | Publishing Language: Chinese | Open Access

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

Sidi LIU1,2 , Bailong WANG1,2, Minli HUANG1,2, Muhua ZENG1,2, Baodong ZHENG1,2, Zebin GUO1,2 ( )
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China
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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.

Keywords

proteinstarchmixed systemsphysicochemical properties
CLC number: TS231 Document code: A Article ID: 1002-6630(2022)01-0345-08

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Food Science
Volume 43 Issue 1,
January 2022
Pages 345-352
DOI: 10.7506/spkx1002-6630-20201106-064

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LIU S, WANG B, HUANG M, et al. Progress in the Preparation, Physicochemical Properties and Application of Starch-Protein Mixed Systems. Food Science, 2022, 43(1): 345-352. https://doi.org/10.7506/spkx1002-6630-20201106-064

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Received: 06 November 2020
Published: 15 January 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).