Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches
- Authors
- Yoon, Han-Kyul; Seo, Tae-Rang; Lim, Seung-Taik
- Issue Date
- 3월-2014
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Coenzyme Q10; Amylose; Starch; Stabilization
- Citation
- FOOD HYDROCOLLOIDS, v.35, pp.144 - 149
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD HYDROCOLLOIDS
- Volume
- 35
- Start Page
- 144
- End Page
- 149
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/99199
- DOI
- 10.1016/j.foodhyd.2013.05.008
- ISSN
- 0268-005X
- Abstract
- Aqueous coenzyme Q10 (CoQ10) dispersions were prepared by blending CoQ10 (60 mg) in aqueous maize starch dispersion (300 mg in 30 mL water) at 60-100 degrees C for up to 6 h. The CoQ10 agglomerates were removed by centrifugation (5000 x g, 30 min) and filtration through a glass filter. As the temperature increased, the amount of CoQ10 which was stably dispersed increased. Normal maize starch was more effective in dispersing the CoQ10 (57.3%) than waxy and high-amylose maize starches (9.8% and 21.9%, respectively). A light scattering analysis revealed that ultrasonication during cooling was effective in preventing the formation of CoQ10 agglomerates. The average particle size of dispersed CoQ10 was <150 nm. Differential scanning calorimetry and X-ray diffraction analysis revealed that dispersed CoQ10 particles had no amylose complex crystals. The CoQ10 dispersion, however, remained homogeneous without forming precipitates during ambient storage for 2 weeks. (C) 2013 Elsevier Ltd. All rights reserved.
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