前期利用酸碱水解鱼鳞明胶（Fish Scale Gelatin, FSG）获得了表面疏水性增强的鱼鳞明胶水解物 （Fish Scale Gelatin Hydrolysate, FSGH），有望在合成饮料的加工中应用。运用酸水解鱼鳞明胶水解物（Acidinduced Fish Scale Gelatin Hydrolyzate, AcFSGH）和碱水解鱼鳞明胶水解物（Alkali-induced Fish Scale Gelatin Hydrolyzate, AlFSGH）荷载姜黄素，发现搅拌速率为600 r/min、温度为40 ℃、明胶水解物质量浓度为4 mg/mL 时，AcFSGH溶液中的姜黄素含量达到最高（22.24 μg/mL）；当搅拌速率为400 r/min、温度为30 ℃、明胶水解物质量浓度为2 mg/mL时，AlFSGH溶液中的姜黄素含量达到最高（14.07 μg/mL）。利用FSGH荷载姜黄素加工了饮料并探究其在热加工及储藏条件下的稳定性，发现AcFSGH荷载姜黄素（Curcumin Loaded Acid-induced Fish Scale Gelatin Hydrolyzate, CL-AcFSGH）饮料在70、80、90 ℃下加热50 min后，其中的姜黄素降解速率最慢，并在储藏第36天时，姜黄素保留率最高（在25 ℃下保留率为72.73%，在4 ℃下保留率为81.35%）。进一步，在模拟体外消化中发现，蛋白质和姜黄素的保留率顺序为：AcFSGH>AlFSGH>FSG。综上所述，FSGH对疏水性营养物质在加工、储藏及胃肠道过程中具有较强的保护效果，该研究可为FSG载体的开发和未来饮料的研发提供一定的参考价值。

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.

国家自然科学基金项目（32060545；32260602）；黔科合基础项目（ZK [2023] -334）