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 |
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Pages (from-to) | 144-149 |
Number of pages | 6 |
Journal | Food Hydrocolloids |
Volume | 35 |
DOIs | |
Publication status | Published - 2014 Mar |
Keywords
- Amylose
- Coenzyme Q10
- Stabilization
- Starch
ASJC Scopus subject areas
- Food Science
- Chemistry(all)
- Chemical Engineering(all)