Interaction between daidzein or puerarin and whey protein and the characteristics of their complexes

  • YANG Min ,
  • WANG Yucheng ,
  • JI Wei ,
  • LI Qian
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  • (College of Science, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2022-06-13

  Revised date: 2022-06-28

  Online published: 2023-08-07

Abstract

Daidzein and puerarin are natural polyphenols with multiple bioactivities, but their bioavailability is low. In this study, whey protein was chosen as the matrix and daidzein or puerarin was chosen as a ligand to prepare complexes. The interaction between daidzein/puerarin and whey protein was analyzed by using fluorescence spectroscopy. The structures of the complexes were characterized by Fourier transform infrared spectroscopy (FTIR), X-Ray diffraction (XRD), and scanning electron microscope (SEM). The thermal stability and antioxidant properties of the complexes were evaluated, as well as the release properties of daidzein or puerarin from the complexes during simulated gastrointestinal digestion. Results showed that the main interaction between puerarin and whey protein was hydrogen bonds and Van der Waals forces, but hydrophobic forced in daidzein-whey protein. After combining with whey protein, some of the FTIR and XRD typical peaks for daidzein and puerarin disappeared. However, the morphology of the daidzein/puerarin-whey protein complexes was similar to that of free whey protein. The DPPH radical scavenging activity of daidzein was enhanced by complexing with whey protein. In addition, the combination with whey protein inhibited the release of daidzein and puerarin during simulated intestinal digestion. The results could provide the basic references for the application of daidzein and puerarin in functional foods, as well as whey protein.

Cite this article

YANG Min , WANG Yucheng , JI Wei , LI Qian . Interaction between daidzein or puerarin and whey protein and the characteristics of their complexes[J]. Food and Fermentation Industries, 2023 , 49(13) : 200 -208 . DOI: 10.13995/j.cnki.11-1802/ts.032653

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