Effect of Ethanol Extract of Grape Seed on the Microstructure Structure and Retrogradation Characteristics of Corn Starch

In order to explore the effect of ethanol extract grape seed(EEGS)on retrogradation properties of starch gelatinization,microstructure was determined by scanning electron microscope(SEM),ratio of 1047/1022 measured by infrared spectroscopy,crystal structure was determined by X-ray diffraction(XRD),and thermodynamic properties were determined by differential scanning meter(DSC). And the inhibitory effect of EEGS on starch retrogradation was comprehensively evaluated. While the effect of EEGS on the in vitro digestion of corn starch was also determined.The results showed that compared with the control group,the addition of EEGS made the surface microstructure of corn starch tend to be smooth and the porous structure decreased. When the addition amount of EEGS was 2.5%,the ratio of 1047/1022,relative crystallinity and melting enthalpy of corn starch decreased significantly,and the retrogradation of corn starch was significantly inhibited. In addition,with the increase of EEGS,the content of RDS in corn starch decreased gradually,while the content of SDS and RS increased.EEGS can be used as an inhibitor of starch retrogradation and resistant starch additive in food processing and is developed and utilized in food processing.