Enhanced hydrophobic interaction between fish (Cyprinus carpio L.) scale gelatin and curcumin: Mechanism study

文献类型： 外文期刊

第一作者： Li, Haoxin

作者： Li, Haoxin;Liu, Jia;Li, Haoxin;Mustapha, Wan Aida Wan;Tian, Guilin;Liu, Jia;Dong, Nan;Liu, Jia;Zhao, Feng;Zhang, Xiaoping;Long, Daoqi

作者机构：

关键词： Fish scale gelatin; Hydrolysis; Curcumin; Hydrophobic interaction

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 431 卷

页码：

收录情况： SCI

摘要： To enhance the solubility of hydrophobic nutrients, the hydrophobicity of fish scale gelatin hydrolysate (FSGH) was increased with moderate acid or alkali hydrolysis. Acid-induced FSG hydrolysate (AcFSGH) at 3 h showed a superior curcumin loading efficiency (18.30 & PLUSMN; 0.38 & mu;g/mL) among all FSGHs. Compared with FSG, the proportion of hydrophobic amino acids (from 41.1% to 46.4%) and the hydrophobic interaction (from 12.72 to 20.10 mg/mL) was significantly increased in the AcFSGH. Meanwhile, the transformation of the & alpha;-helix (from 12.8% to 4.9%) to the & beta;-sheet (from 29.0% to 42.8%) was also observed in the AcFSGH. Based on the observation in the molecular weight and morphological analysis, AcFSGH acquired the best hydrophobic interaction with curcumin, presumably due to the formation of the flexible structure of the linear hydrolyzates. The above results call for an investigation of the role of FSG hydrolysate in the synthesis of nanoparticles loaded with bioactive lipophilic compounds.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序