School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2024 Feb 15;434:137471. doi: 10.1016/j.foodchem.2023.137471. Epub 2023 Sep 14.
Scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/κ-carrageenan (KC)/KCl beads with SMGHs:KC ratios (0:10-5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T from 1607.9 to 966.4 ms, and red and blueshifts of OH, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation.
扇贝（Patinopecten yessoensis）雄性腺水解产物（SMGHs）/κ-卡拉胶（KC）/KCl 珠与 SMGHs：KC 比例（0：10-5：5）进行了研究。SMGHs/KC/KCl-Cur 珠（5：5）表现出最完整的球形形态和最高的 Cur 负载含量为 0.063 mg/0.1 g 珠，归因于 T 从 1607.9 缩短至 966.4 ms，以及 OH、NH、酰胺 I 和 II 带的红移和蓝移。SMGHs/KC/KCl-Cur 珠中未检测到指纹区域在 7.82°-28.90°之间，表明 Cur 成功被包埋。此外，随着 SMGHs 的增加，SMGHs/KC/KCl-Cur 珠表现出收缩网络骨架和更大的空隙孔隙，血管百分比面积、总交点数、总血管长度分别从 52.1、1446.8、57931.4 减少到 39.7、530.5、34458.4，而空隙度从 0.048 增加到 0.111。此外，Cur 在结肠阶段释放约 50%的含量，在 4°C 下储存 30 天期间保留率超过 90%。这些结果表明，SMGHs/KC/KCl-Cur 珠表现出 Cur 的缓释，并保证了 Cur 的稳定保存。
