淀粉与亲水性胶体作为食品体系中两类重要的功能性高分子, 通常被共同应用于食品体系。研究表明将淀粉-亲水胶体复配物替代单一的亲水胶体，其复配物在替代胶体的同时不改变食品原有的风味、感官特性，并且还减低了生产成本。另外，还发现亲水胶体与一些改性后的淀粉复配效果较原淀粉要更好。然而，淀粉与亲水胶体之间的作用机理仍未完全可知。为此，本项目拟选用木薯淀粉为原料，经过改性之后，研究其于瓜尔豆胶的相互作用，借助流变仪、快速粘度分析仪、差示扫描量热仪等技术分析其理化性质（流变、粘度、热力学等）；采用扫描电镜、透射电镜、原子力显微镜等技术表征其结构变化；并结合分子模拟，介电松弛谱，核磁共振等手段揭示其与瓜尔豆胶的界面行为。本项目可为淀粉-亲水胶体复配体系提供理论基础，并对开拓淀粉和亲水性胶体的应用价值具有很好的现实意义。

Starch and hydrocolloids as two kinds of important functional polymer, which usually common used in food system. Researches found that the starch-hydrocolloids compound substitution with single hydrocolloids which does not change the original flavor, the sensory characteristics of food, and also reduce the production cost. In addition, studies also found that hydrocolloids combination with some of the modified starch is better than the native starch. However, the mechanism is still not completely known between starch and hydrocolloids. Thus, the study intends to select cassava starch as raw materials and investigate the interaction between modified cassava starch and guar gum. The physicochemical properties of rheological, viscosity, thermodynamics, etc, are measured by such as rheometer, rapid viscosity analyzer, differential scanning calorimetry. The structure change are determined with such as scanning electron microscopy, transmission electron microscopy, atomic force microscopy, etc. Based on the technical methods of molecular simulation, dielectric relaxation spectroscopy, nuclear magnetic resonance, etc, the interface behavior between guar gum and modified cassava starch would be revealed. Our study may provide theoretical basis for starch-hydrocolloids mixed system and has the good practical significance to explore the application value of starch and hydrocolloids.