To improve the digestibility of kudzu starch (KS), chestnut inner skin flavonoids extracts (CSFE) were incorporated into KS to prepare complexes (KS-CSFE), and the structural changes and digestion characteristics of the complexes were investigated.The results demonstrated that, through scanning electron microscopy and confocal laser-scanning microscopy, a dense block structure of the complexes was observed, and the CSFE were found to be partially adhered to the surface of KS particles and partially aggregated within the starch.Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed the presence of V-type and A-type peaks in the complexes.Differential scanning calorimetry results indicated that the CSFE effectively improved the thermal stability of KS.Simultaneously, the content of readily digestible starch in the complexes was markedly lower than that of KS (P<0.05), whereas the content of resistant starch was significantly higher (P<0.05).The hydrolytic equilibrium concentration (C1∞) and kinetic constant (k1) of the complexes were lower by 27.47% and 0.025 min-1, than those of KS, respectively.The predicted glycemic index (GI) of the complexes was 54.72, classifying it as a low-GI food.These results suggest that KS-CSFE can be used as a novel functional food ingredient and provide a theoretical basis for the application of KS in glycemic control.
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