Improving complexation of puerarin with kudzu starch by various ultrasonic pretreatment: Interaction mechanism analysis

IF 8.7 1区化学 Q1 ACOUSTICS Ultrasonics Sonochemistry Pub Date : 2024-10-06 DOI:10.1016/j.ultsonch.2024.107095

Yuheng Li , Chao Zhang , Shuyi Li , Zhenzhou Zhu , Xuehua Wang , Giancarlo Cravotto

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Abstract

The industrial preparation of kudzu starch (KS) significantly reduces the remaining of flavonoids like puerarin (PU) in the product, weakening its biological activity and making pre-treatments on kudzu crucial. Ultrasonic technique, widely used for modifying biomolecules, can enhance nutrient interactions like those between starch and polyphenols in foods. Thus, a puerarin-kudzu starch (PKS) complex was prepared with the introduction of ultrasonic pretreatment. The results indicated that sonication increased the binding of PU to KS from 0.399 ± 0.01 to 0.609 ± 0.05 mg/g. Particle size analysis and SEM revealed that the particles of the ultrasonic puerarin-kudzu starch complex (UPKS) were larger than those of the untreated complexes. XRD, UV–vis, and FT-IR spectroscopic analyses indicated that hydrogen bonding primarily governs the interaction between PU and KS. Additionally, incorporating PU decreased the starch structure’s orderliness, while ultrasonic treatment altered the helical configuration of straight-chain starch, leading to the formation of a new, ordered structure through the creation of new hydrogen bonds. Additionally, gels formed from UPKS exhibited higher viscosity, elasticity, and shear stress, suggesting that ultrasound significantly altered the intermolecular interactions between PKS. In conclusion, the use of ultrasound under optimal conditions has demonstrated its effectiveness in preparing PKS complexes, highlighting its significant potential to produce high value-added kudzu-based products.

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通过各种超声波预处理提高葛根素与葛根淀粉的络合度：相互作用机理分析

葛根淀粉（KS）的工业制备会大大减少产品中葛根素（PU）等类黄酮的残留量，从而削弱其生物活性，因此对葛根进行预处理至关重要。超声波技术被广泛应用于生物大分子的改性，可以增强营养物质之间的相互作用，如食品中淀粉和多酚之间的相互作用。因此，通过超声波预处理制备了葛根素淀粉（PKS）复合物。结果表明，超声波使 PU 与 KS 的结合力从 0.399 ± 0.01 mg/g 提高到 0.609 ± 0.05 mg/g。粒度分析和扫描电镜显示，超声波葛根淀粉复合物（UPKS）的颗粒比未经处理的复合物大。XRD、UV-vis 和 FT-IR 光谱分析表明，PU 和 KS 之间的相互作用主要受氢键的影响。此外，加入聚氨酯降低了淀粉结构的有序性，而超声波处理改变了直链淀粉的螺旋构型，通过产生新的氢键形成了新的有序结构。此外，由 UPKS 形成的凝胶表现出更高的粘度、弹性和剪切应力，这表明超声波显著改变了 PKS 分子间的相互作用。总之，在最佳条件下使用超声波证明了它在制备 PKS 复合物方面的有效性，突出了它在生产高附加值葛根基产品方面的巨大潜力。

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.