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Research Progress on the Interaction Mechanism between Food Colloids and Starch and Its Application in Flour Products
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Kaiyue LIU, Jinfeng BI, Youchuan MA, Jianyong YI*
Science and Technology of Food Industry | 2026, 47(1) : 461 - 467
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Science and Technology of Food Industry | 2026, 47(1): 461-467
• Reviews •
Research Progress on the Interaction Mechanism between Food Colloids and Starch and Its Application in Flour Products
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Kaiyue LIU, Jinfeng BI, Youchuan MA, Jianyong YI*
Affiliations
  • Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Published: 2026-01-01 doi: 10.13386/j.issn1002-0306.2024120020
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Starch is an essential source of carbohydrates in the human diet; however, native starch has inherent drawbacks, including low solubility, low gelatinization temperature, and insufficient viscosity. The physicochemical properties of starch can be effectively improved through interactions with food colloids, and this has become a significant focus of recent research. In this review, the concept and classification of food colloids are introduced, and four major mechanisms of interaction between food colloids and starch are thoroughly analyzed: hydrogen bonding, physical barrier/encapsulation effects, electrostatic interactions, and osmotic effects. Based on these mechanisms, the regulatory effects of food colloids on starch gelatinization, rheological properties, and retrogradation behavior are systematically investigated, and their specific applications in flour-based products are summarized. This review provides a theoretical foundation for further understanding the mechanisms by which food colloids improve the physicochemical properties of starches.

hydrocolloids  /  starch  /  interaction  /  mechanisms  /  flour products
刘凯悦, 毕金峰, 马有川, 易建勇. 食品胶体与淀粉相互作用机制及在面制品中应用研究进展. 食品工业科技, 2026 , 47 (1) : 461 -467 . DOI: 10.13386/j.issn1002-0306.2024120020
Kaiyue LIU, Jinfeng BI, Youchuan MA, Jianyong YI. Research Progress on the Interaction Mechanism between Food Colloids and Starch and Its Application in Flour Products[J]. Science and Technology of Food Industry, 2026 , 47 (1) : 461 -467 . DOI: 10.13386/j.issn1002-0306.2024120020
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Year 2026 volume 47 Issue 1
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doi: 10.13386/j.issn1002-0306.2024120020
  • Receive Date：2024-12-04
  • Online Date：2026-10-24
  • Published：2026-01-01
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  • Received：2024-12-04
Affiliations
    Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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