Alkali-Induced Hydrolysis Facilitates the Encapsulation of Curcumin by Fish (Cyprinus carpio L.) Scale Gelatin

文献类型： 外文期刊

第一作者： Liu, Jia

作者： Liu, Jia;Liu, Jia;Li, Haoxin;Mustapha, Wan Aida Wan;Li, Haoxin;Zhang, Xiaoping

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关键词： alkali hydrolysis; fish scale gelatin; hydrophobic interaction

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

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年卷期： 2025 年 14 卷 7 期

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收录情况： SCI

摘要： Curcumin-loaded alkali-induced fish scale gelatin (AFSG) was fabricated to evaluate its efficacy as a potential carrier for hydrophobic nutrients. In this study, the effect of the alkali hydrolysis period on the AFSG hydrolysate structure and corresponding curcumin loading efficiency have been elucidated. Results showed that alkali-induced degradation of gelatin yields different polymers with molecular weights (Mw) from 19319 to 3881 Da. Moderate alkali hydrolysis of fish scale gelatin exposes hydrophobic amino acids, enhancing hydrophobic interactions and increasing the proportion of these amino acids. This process also promotes a structural shift, favoring beta-sheet formation while reducing alpha-helix content. Moreover, the curcumin loading efficiency of AFSG (2 h) (10.06 +/- 0.27 mu g/mL) was significantly higher than that of untreated gelatin (2.16 +/- 0.39 mu g/mL), while its excessive hydrolysis weakens hydrophobic interactions among hydrophobic amino acids, limiting their binding sites for curcumin. Fluorescence spectroscopy indicated that curcumin-induced fluorescence quenching in AFSG follows a static mechanism. Thus, the above results demonstrated AFSG's potential as an effective carrier for lipophilic nutrients with high encapsulation efficiency.

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