Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum
Copyright © 2022 Elsevier Ltd. All rights reserved..
The aim of this study was to investigate the effect of gellan gum (GG) on the cold gelation of large yellow croaker roe protein isolate (pcRPI). The water-holding ability and storage modulus of the pcRPI-GG binary gels increased with the GG concentration, where the storage modulus of the pcRPI-0.2% GG gel was approximately 30.7 times that of the pure pcRPI gel. Compare to the other binary gels, pcRPI-0.2% GG gels exhibited a lower lacunarity and higher junction density, with a denser, more aggregated microstructure. Consequently, curcumin was embedded in pcRPI-0.2% GG gels, and simulated gastrointestinal digestion test results showed that GG addition effectively protected and slowed curcumin release in the gastrointestinal environment. These findings may contribute to elucidating the interaction of pcRPI with GG and demonstrate the potential of binary gels for the embedding and delivery of active substances.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2023 |
|---|---|
| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:405 |
|---|---|
| Enthalten in: |
Food chemistry - 405(2023), Pt A vom: 30. März, Seite 134759 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Du, Yi-Nan [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
7593U09I4D |
|---|
| Anmerkungen: |
Date Completed 07.12.2022 Date Revised 07.12.2022 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2022.134759 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM348496001 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM348496001 | ||
| 003 | DE-627 | ||
| 005 | 20231226040357.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231226s2023 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2022.134759 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1161.xml |
| 035 | |a (DE-627)NLM348496001 | ||
| 035 | |a (NLM)36335732 | ||
| 035 | |a (PII)S0308-8146(22)02721-2 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Du, Yi-Nan |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum |
| 264 | 1 | |c 2023 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 07.12.2022 | ||
| 500 | |a Date Revised 07.12.2022 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2022 Elsevier Ltd. All rights reserved. | ||
| 520 | |a The aim of this study was to investigate the effect of gellan gum (GG) on the cold gelation of large yellow croaker roe protein isolate (pcRPI). The water-holding ability and storage modulus of the pcRPI-GG binary gels increased with the GG concentration, where the storage modulus of the pcRPI-0.2% GG gel was approximately 30.7 times that of the pure pcRPI gel. Compare to the other binary gels, pcRPI-0.2% GG gels exhibited a lower lacunarity and higher junction density, with a denser, more aggregated microstructure. Consequently, curcumin was embedded in pcRPI-0.2% GG gels, and simulated gastrointestinal digestion test results showed that GG addition effectively protected and slowed curcumin release in the gastrointestinal environment. These findings may contribute to elucidating the interaction of pcRPI with GG and demonstrate the potential of binary gels for the embedding and delivery of active substances | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Curcumin | |
| 650 | 4 | |a Gel | |
| 650 | 4 | |a Gellan gum | |
| 650 | 4 | |a Large yellow croaker (Pseudosciaena crocea) | |
| 650 | 4 | |a Protein isolate | |
| 650 | 4 | |a Roe | |
| 650 | 7 | |a gellan gum |2 NLM | |
| 650 | 7 | |a 7593U09I4D |2 NLM | |
| 650 | 7 | |a Curcumin |2 NLM | |
| 650 | 7 | |a IT942ZTH98 |2 NLM | |
| 650 | 7 | |a Polysaccharides, Bacterial |2 NLM | |
| 650 | 7 | |a Gels |2 NLM | |
| 700 | 1 | |a Yan, Jia-Nan |e verfasserin |4 aut | |
| 700 | 1 | |a Xu, Shi-Qi |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Yu-Qiao |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Xue-Chen |e verfasserin |4 aut | |
| 700 | 1 | |a Wu, Hai-Tao |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 405(2023), Pt A vom: 30. März, Seite 134759 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:405 |g year:2023 |g number:Pt A |g day:30 |g month:03 |g pages:134759 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2022.134759 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 405 |j 2023 |e Pt A |b 30 |c 03 |h 134759 | ||