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.
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