Construction of fish scale (Cyprinus carpio L.) gelatin-fatty acid conjugate for loading curcumin: Effect of alkyl chain length on the interaction and stability
Year: 2025
Type: article
Abstract: A fish scale (FS) gelatin-fatty acid conjugate (GFC) with alkyl chain lengths of 8–18 was constructed to increase the aqueous solubility of curcumin . The effect of alkyl chain length on the interaction between GFC and curcumin was characterized by dynamic light scattering (DLS), X -ray photoelectron spectroscopy (XPS), fluorescence spectroscopy (FS), and isothermal titration calorimetry (ITC). The surface hydrophobicity (from 4987 ± 223.79 to 9982 ± 262.78) and curcumin loading capacity (from 8.20 ± 0.54 to 31.18 ± 1.41 μg/mg) of the GFC exhibited significant enhancements through increasing alkyl chain lengths from 8 to 18. This was accompanied by a reduction in particle size (from 661.5 ± 28.9 to 329.7 ± 6.6 nm) and ζ -potential (from −2.7 ± 0.92 to −26.8 ± 0.27). FS and ITC confirmed that GOC shared an optimal binding constant ( K a , 2.40 × 10 8 L·mol −1 and 3.47 × 10 5 M −1 ) and binding site ( n , 1.45 and 2.276) with curcumin among GFCs. Increasing GFC's alkyl chain length also boosted the stability of entrapped curcumin against the thermal environment and ultraviolet radiation . These results could be beneficial for gelatin-based nanocarrier development and application.
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,390
OpenAlex ID: W4407197358