Self-assembled nanoparticles of acid-induced fish (Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin
文献类型： 外文期刊
作者： Li, Haoxin 1 ; Mustapha, Wan Aida Wan 2 ; Liu, Jia 1 ; Zhang, Xiaoping 5 ;
作者机构： 1.Guizhou Med Univ, Guizhou Prov Engn Res Ctr Ecol Food Innovat, Key Lab Environm Pollut Monitoring & Dis Control, Sch Publ Hlth,Minist Educ, Guiyang 550025, Peoples R China
2.Univ Kebangsaan Malaysia, Fac Sci & Technol, Dept Food Sci, Bangi 43600, Malaysia
3.Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China
4.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Peoples R China
5.Guizhou Acad Agr Sci, Guizhou Fishery Res Inst, Guiyang 550025, Peoples R China
关键词： Acid hydrolysis; Fish scale gelatin; Curcumin; Self-assembly; Sustained release
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 21 卷
页码：
收录情况： SCI
摘要： This work expands the functionality of fish scale gelatin (FSG) as a carrier of hydrophobic bioactive substances. The hydrophobicity of FSG was enhanced to promote its interaction with hydrophobic curcumin and to increase its bioavailability. This results in a remarkable increase in the curcumin loading capacity of acid-hydrolyzed FSG (HFSG) from 1.08 +/- 0.08 mu g/mg (0 h) to 9.15 +/- 0.21 mu g/mg (3 h). The amino acid composition indicated that acid hydrolysis effectively increased the ratio of hydrophobic amino acids of FSG. Acid hydrolysis facilitated the transformation of the alpha-helical conformation into a beta-sheet structure. Hydrophobic interactions between HFSG and curcumin were strengthened by moderate acid hydrolysis. A sustained-release profile emerged for the curcumin-loaded HFSG during simulated gastrointestinal digestion, thereby improving the bioaccessibility and bioavailability of curcumin. These findings contribute to the application of acid hydrolysis in modifying FSG for enhanced hydrophobicity and curcumin loading capacity in the food industry.
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