Abstract: Starch and milk protein may coexist in many food systems. This paper systematically introduces the recent progress in research on starch-milk protein interaction in yoghurt and cheese systems. This interaction can affect the gel structure of foods and consequently alter their texture and flavor. This paper is intended to provide theoretical evidence for applications of modified starch in dairy drinks.

Key words: starch；casein；whey protein；interaction

摘要： 淀粉与牛奶蛋白的共存存在于众多食品体系中。本文系统地介绍当前国内外学者对于淀粉与牛奶蛋白相互作用的研究进展，重点介绍在酸奶与奶酪体系中淀粉与蛋白之间相互作用的研究，表明淀粉与牛奶蛋白相互作用影响食品凝胶结构，进而改变食品的质构与口感，以期为变性淀粉在乳品饮料中的应用提供一定的理论依据。

关键词: 淀粉; 酪蛋白; 乳清蛋白; 相互作用