In this study, the structural interactions between starch and cyanidin-3-O-glucosde (C3G) were evaluated using three different starches with an amylose content of 20 % (CS) and 60 % (HS) and amylopectin content of 99 % (WS). It also increased the fractal dimension D values of CS, HS and WS from 1.83, 1.56, and 2.80 to 1.96, 2.05, and 2.99, respectively, along with their scattering intensities. The interaction of C3G and starch was through non-covalent binding with an enthalpy value (∆H) in a range of -3.602 × 10 to -2.298 × 10 cal/mol. The hydrogen bond binding energies of C3G-amylose and C3G-amylopectin were 34.71 and 30.99 kcal/mol, respectively. The results of this study revealed the interactions of C3G with different types of starches and provided potential approaches to design anthocyanin-modified starches for health promoting food.
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