Characterization and functional properties of chromogenic substances from defatted Antarctic krill powder

文献类型： 外文期刊

第一作者： Su, Dong

作者： Su, Dong;Ma, Xinyu;Zhang, Yating;Zhao, Ling;Yu, Yueqin;Leng, Kailiang;Su, Dong;Li, Shuang;Wang, Xixi;Miao, Junkui;Liu, Xiaofang;Leng, Kailiang;Su, Dong

作者机构：

关键词： Antarctic krill; Chromogenic substances; Melanoidins; Colloidal stability; Angiotensin-converting enzyme (ACE); ACE inhibitory activity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 227 卷

页码：

收录情况： SCI

摘要： Food chromophores are pivotal for their contributions to appearance, flavor, and nutritional functionality. In this study, melanoidin-like compounds were extracted from defatted Antarctic krill powder (AKM), yielding 12.42 f 1.52 g/100 g. AKM exhibited a brownish color, a heterogeneous protein-polyphenol-sugar matrix, and characteristic ultraviolet-visible (UV-Vis) absorption at 420 nm. Ultrafiltration was employed to fractionate AKM into low-molecular-weight (<10 kDa, L-AKM) and high-molecular-weight (>10 kDa, H-AKM) fractions, revealing their distinct functionalities. H-AKM demonstrated superior colloidal stability (c-potential = -29.43 f 0.33 mV) and interfacial activity, stabilizing emulsions and foams (84.17 f 13.77% stability) through robust film formation. In contrast, L-AKM, with a number-average molecular weight (Mn) of 2095 f 68 Da, exhibited potent angiotensin-converting enzyme (ACE) inhibitory activity (IC50 = 0.43 f 0.04 mg/mL). The retention of flavor attributes across fractions, coupled with AKM's multifunctionality, positions it as a sustainable, natural ingredient for food and nutraceutical applications.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序