The solubility and swelling power, pasting, structure, and digestibility properties of proso millet starch (PMS) with different concentration of proanthocyanidins (PA) were investigated. The results showed that with PA content increasing, the solubility and swelling power of starch increased, the PA accelerated the water absorption and expansion of starch. The results of pasting properties showed that PA increased the peak viscosity of starch, but decreased the setback and pasting temperature. A significant decrease in enthalpy value was measured by differential scanning calorimetry, the enthalpy value decreased from 14.98 J/g to 10.24 J/g at 20% PA concentration. The relative crystallinity of starch, as well as the ratio at 1049/1022 cm⁻¹, decreased due to the increasing PA concentration, indicating the ordered degree of starch reduced, while the hydrogen bonding in the system was enhanced by PA. The addition of PA decreased the RDS content of uncooked and cooked starch, the RS content increased. When the PA concentration was 20%, the RS content was 1.05 and 1.92 times for native starch, respectively, which significantly reduced the starch digestibility.

研究了不同浓度的原花青素（PA）的谷so淀粉（PMS）的溶解度和溶胀力，糊化，结构和消化率特性。结果表明，随着PA含量的增加，淀粉的溶解度和溶胀力增加，PA促进了淀粉的吸水和膨胀。糊化性能的结果表明，PA增加了淀粉的峰值粘度，但是降低了挫折和糊化温度。通过差示扫描量热法测量到焓值显着降低，在20％PA浓度下，焓值从14.98 J / g降低到10.24 J / g。淀粉的相对结晶度，以及在1049/1022 cm ^-1处的比率由于PA浓度的增加，降低，表明淀粉的有序度降低，而PA中增强了系统中的氢键。PA的添加降低了生熟淀粉的RDS含量，RS含量增加。当PA浓度为20％时，天然淀粉的RS含量分别为1.05倍和1.92倍，这大大降低了淀粉的消化率。