Abstract
ABSTRACT The widely-studied interaction between starch and phenolic compounds remains poorly understood. This study prepared three different starch–apple polyphenol (AP) complexes, and studied their rheological, pasting, and structural properties. The curves of starch-AP complexes and raw starches fitted the power law model, and R2 ranged from 0.968 to 0.999. AP addition significantly affected the dynamic viscoelasticity of starches. Creep and pasting properties further indicated the effect of APs on starches. The results indicated that APs affect the properties of starches at different levels. This paper provides a basis for the production of functional foods with starch-AP complexes.
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