Processing Properties and Structure of Grape Seed Proanthocyanidin-Glutinous Rice Starch Complex
To improve the processing property of glutinous rice starch, the grape seed proanthocyani-din-glutinous rice starch complex was prepared by adding different proportions of grape seed proantho-cyanidins to glutinous rice starch, and its properties and structure were analyzed. The results showed that the solubility and swelling of the complex increased by 12.68％ and 20.11％ with the increase of the ratio of grape seed proanthocyanidins (2％, 4％, 6％, 8％, 10％);Decreasing transparency;Water ex-traction rate decreased by 27.24％;X-ray diffraction showed that the crystal structure of the compound was destroyed after gelatinization;Fourier infrared spectroscopy shows that the peak width of 3500-3100cm-1 increases and the wave number of hydroxyl bending vibration shifts about 1700cm-1;The addi-tion of grape seed proanthocyanidins improved the processing properties and structural characteristics of glutinous rice.
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维普
