Abstract
Aqueous coenzyme Q10 (CoQ10) dispersions were prepared by blending CoQ10 (60mg) in aqueous maize starch dispersion (300mg in 30mL water) at 60-100°C for up to 6h. The CoQ10 agglomerates were removed by centrifugation (5000×. g, 30min) 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 <150nm. 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.
| Original language | English |
|---|---|
| Pages (from-to) | 144-149 |
| Number of pages | 6 |
| Journal | Food Hydrocolloids |
| Volume | 35 |
| DOIs | |
| Publication status | Published - 2014 Mar 1 |
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Keywords
- Amylose
- Coenzyme Q10
- Stabilization
- Starch
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)
- Chemistry(all)
Cite this
Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches. / Yoon, Han Kyul; Seo, Tae Rang; Lim, Seung Taik.
In: Food Hydrocolloids, Vol. 35, 01.03.2014, p. 144-149.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches
AU - Yoon, Han Kyul
AU - Seo, Tae Rang
AU - Lim, Seung Taik
PY - 2014/3/1
Y1 - 2014/3/1
N2 - Aqueous coenzyme Q10 (CoQ10) dispersions were prepared by blending CoQ10 (60mg) in aqueous maize starch dispersion (300mg in 30mL water) at 60-100°C for up to 6h. The CoQ10 agglomerates were removed by centrifugation (5000×. g, 30min) 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 <150nm. 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.
AB - Aqueous coenzyme Q10 (CoQ10) dispersions were prepared by blending CoQ10 (60mg) in aqueous maize starch dispersion (300mg in 30mL water) at 60-100°C for up to 6h. The CoQ10 agglomerates were removed by centrifugation (5000×. g, 30min) 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 <150nm. 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.
KW - Amylose
KW - Coenzyme Q10
KW - Stabilization
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=84886101985&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84886101985&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2013.05.008
DO - 10.1016/j.foodhyd.2013.05.008
M3 - Article
AN - SCOPUS:84886101985
VL - 35
SP - 144
EP - 149
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -