Storage and Simulated Digestion Stability of Fish Scale Gelatin Hydrolysate for Prepared Beverages
TIAN Guilin
LI Haoxin
DONG Nan
FU Si
LIU Jia
Abstract：Fish scale gelatin hydrolysate(FSGH)with enhanced surface hydrophobicity was obtained by acid-base hydrolysis of fish scale gelatin(FSG),which is expected to be applied in the processing of formulated drinks.Curcumin was loaded with acid-hydrolyzed fish scale gelatin hydrolysate(AcFSGH)and alkali-hydrolyzed fish scale gelatin hydrolysate(AlFSGH),respectively,and it was found that the curcumin content in the AcFSGH solution reached the highest(22.24 μg/mL)under these conditions:stirring rate,600 r/min;temperature,40 ℃;gelatin hydrolysate concentration,4 mg/mL;the curcumin content in the AlFSGH solution reached the maximum level(14.07 μg/mL)at a stirring rate of 400 r/min,30 ℃,and a gelatin hydrolysate concentration of 2 mg/mL.The drink was processed with CL-FSGH and its stability under thermal processing and storage conditions was investigated.It was found that the curcumin degradation rate of curcumin-loaded AcFSGH(CL-AcFSGH)drink was the lowest after heating at 70,80 and 90 ℃ for 50 min.The curcumin retention rate was the highest on the 36th day of storage(retention rates were 72.73％at 25 ℃ and 81.35％at 4 ℃,respectively).Furthermore,the protein and curcumin retention during in vitro simulated digestion followed this order:AcFSGH＞AlFSGH＞FSG.In summary,FSGH exhibited a relatively strong protective effect on hydrophobic nutrients during processing,storage,and gastrointestinal digestion processes.This study not only provides a certain reference value for the development of FSG carriers and the research and development of future beverages.
Keywords：fish scale gelatincurcuminsimulated gastrointestinal digestiondrinkstability
Publication Date：2025-02-20
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 183-191 )